Low Fat Mahogany-glazed Chicken Recipe

Ingredients

1/2 cup rice wine

-- or medium-dry sherry

1/4 cup strong-brewed black tea

1/4 cup unsweetened pineapple juice

-- or orange juice

2 tablespoons reduced-sodium soy sauce

1 tablespoon honey

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

4 boneless skinless chicken breasts, trimmed of fat

--about 1 1/4 pounds

1 tablespoon peanut oil

-- or canola oil

1 small red bell pepper, diced

2 scallions, sliced

1 clove garlic, minced

Method

1.In a 2-cup glass measure, combine rice wine (or sherry), tea, juice, soy sauce and honey; set aside.

2.In a small bowl, combine cinnamon, ginger, pepper and salt.

Rub spices evenly on both sides of chicken breasts.

3.In a large skillet, heat 1/2 tablespoon oil over medium-high heat.

Add chicken, reduce heat to medium and cook until golden outside and no longer pink inside, 3 to 5 minutes per side.

Transfer to a plate and set aside.

4.Add remaining 1/2 tablespoon oil to the skillet.

Add bell pepper, scallions and garlic; saute for 30 seconds.

Increase heat to high and add reserved rice wine-tea mixture.

Bring to a boil, scraping up any browned bits.

Cook until liquid is reduced by half, 2 to 3 minutes.

5.Reduce heat to low and return chicken and its accumulated juices to the skillet.

Simmer gently, spooning sauce over chicken, until heated through, about 1 minute.

6.Slice chicken into thin diagonal slices and fan on plates.

Spoon sauce and vegetables over.

Serve immediately.

MAKES 4 SERVINGS.

210 calories per serving; 34 grams protein; 5 grams fat (0.

8 gram saturated fat); 10 grams carbohydrate; 490 mg sodium; 80 mg cholesterol: 0 grams fiber.

Cooks Comments and Tips