8 Chicken Breasts
1/2 cup dry white wine
3 tbsp tomato paste
6 large garlic cloves, chopped
1/2 tsp salt
14.5 oz can chicken broth
3 tbsp white balsamic vinegar
2 tbsp all-purpose flour
9 oz package frozen snap peas thawed
5 plum tomatoes, sliced 1/2 inch thick
Place chicken in 5 or 6 qt slow cooker. Whisk wine, tomato paste, garlic, salt, and pepper in small bowl until smooth; pour over chicken. Pour 1.5 cups of chicken broth into slow cooker. Cover and cook until chicken is fork-tender, 4-5 hours on high or 8-10 hours on low. Meanwhile, cover and refrigerate remaining broth.
About 30 min before cooking time is up, whisk remaining broth, vinegar, and flour in small bowl until smooth; stir in about 1/4 cup hot liquid from slow cooker until blended. Stir flour mixture into slow cooker without disturbing chicken. Top with even layer of snap peas then tomatoes. Cover and cook on high until mixture simmers and thickens and snap peas are tender (about 25 min).
Serving size: 1 piece of chicken with 1/2 cup of sauce and vegetables (186 calories, 6 grams of fat)
Wednesday, June 29, 2011