Italian Chicken with Olive

(makes 4 servings)

Ingredients:

• 4 (4 oz. each) skinless, boneless chicken breast halves
  
• 2 Tbsp. olive oil
  
• 1 large onion, halved and sliced
  
• 2 cloves garlic, minced
  
• 3 large tomatoes, coarsely chopped
  
• ¼ cup Greek black olives or ripe olives, pitted and sliced
  
• 3 tsp. drained capers
  
• ¼ tsp. salt
  
• ⅛ tsp. pepper
  
• 1/4 cup dry white wine (or reduced-sodium chicken broth)
  
• 2 tsp. cornstarch
  
• 1/4 cup snipped fresh basil
  
• 2 cups hot cooked couscous
  

Preparation:

• Heat 1 Tbsp. of oil in large-size skillet over medium-high heat.
  
• Add chicken; cook until chicken is tender and no longer pink (4-5 minutes on each side). Remove from pan and keep warm.
  
• To make sauce, add remaining oil, onion and garlic to hot skillet.
  
• Cook and stir for 2 minutes. Add tomatoes, olives, capers, salt and pepper. Bring to boiling, reduce heat, simmer, covered for 3 minutes.
  
• Stir together the wine (or broth) and cornstarch, add to skillet. Cook and stir until thickened and bubbly.
  
• Cook and stir for 2 minutes more. Stir in basil. Pour sauce over chicken. Serve with couscous.
  

Make 4 Servings:

Diabetic Recipes Amount Per Serving: 319 Calories, 27 g Protein, 32 g carbohydrates, 7 g Dietary Fiber, 8 g fat, 2 g saturated fat, 59 mg cholesterol, 289 mg sodium

Diabetic Exchanges: 1½ Starch, 2 Vegetables, 3 Lean Meat