Low Fat Chicken Breasts With Currants And Rosemary Sauce Recipe

Ingredients

4 boneless skinless chicken breast halves

--about 1 1/4 pounds

1/4 cup all-purpose white flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon olive oil

***SAUCE***

1/2 cup chopped onions

1 teaspoon sugar

3/4 cup fat-free chicken broth

1/4 cup dried currents

1 1/2 teaspoons chopped fresh rosemary

1 tablespoon balsamic vinegar

1/2 teaspoon cornstarch

Method

1.To flour and cook chicken breasts, follow Basic Recipe.

2.Reduce heat to medium-low.

Add onions and sugar to the skillet and cook, stirring, about 2 minutes, or until they are begin to color.

3.Add chicken broth, currants and rosemary to the skillet.

In a small bowl, stir together vinegar and cornstarch.

Stir mixture into the sauce and bring to a simmer.

Cook about 2 minutes, or until thickened and slightly reduced.

Spoon over the chicken breasts.

Per serving: About 214 calories, 23g protein, 16g carbohydrate, 6g fat, 25% calories from fat, 57mg cholesterol, 664mg sodium, 1g fiber.

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