Caper Chicken Saute
|Margarine||2 Teaspoon, divided|
|Garlic||2 Clove (10 gm), minced|
|Seeded and chopped tomatoes||1⁄2 Cup (8 tbs)|
|Drained capers||1 Tablespoon, rinsed|
|Skinless boneless chicken breasts||10 Ounce, cut into cubes|
|Dry vermouth||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1 Tablespoon|
In 9-inch skillet heat 1 teaspoon margarine over medium heat until bubbly and hot; add celery, onion, and garlic and saute, stirring occa-sionally, until vegetables are tender.
Add tomatoes and capers and continue sauteing until tomatoes begin to soften, about 3 minutes longer.
Push vegetables to side of skillet and add remaining teaspoon margarine and the chicken and pepper; brown chicken lightly on all sides.
Combine vegetables with chicken, stir in vermouth, and cook until some of the liquid evaporates, about 1 minute.
If desired, sprinkle with parsley just before serving.
Serving size: Complete recipe
Calories 464 Calories from Fat 106
% Daily Value*
Total Fat 12 g18.3%
Saturated Fat 2.4 g12.1%
Trans Fat 0.1 g
Cholesterol 164.4 mg54.8%
Sodium 331.7 mg13.8%
Total Carbohydrates 10 g3.3%
Dietary Fiber 1.8 g7.2%
Sugars 3.5 g
Protein 68 g135.9%
Vitamin A 48.6% Vitamin C 64.1%
Calcium 13.9% Iron 20.6%
*Based on a 2000 Calorie diet