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The Recipe Instructions |
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Ingredients
4 boneless skinless chicken breast ha, lves
1 tsp safflower oil
1/4 cup dry sherry
2 tbsp minced onion
1/4 cup white wine
1/2 cup half and half
1 tbsp green peppercorns
1/4 tsp dried tarragon
Directions
1. Preheat oven to 400 degrees F. In a large skillet over medium-high heat,
saute chicken breasts in safflower oil and sherry until lightly browned on
both sides. Transfer to a baking dish. Bake for 15 minutes.
2. While chicken is baking, in the same skillet over medium heat, saute
onion in pan drippings until soft. Add wine, half-and-half, peppercorns,
and tarragon. Heat until sauce coats the back of a spoon. Serve over baked
chicken.
NOTES : This rich dish should be saved for special occasions. The unripe
(green) peppercorns, sold in most gourmet stores, have a slightly less
acidic taste than white or black pepper. They are used whole in this
recipe, enhanced by a sweet wine and cream sauce. Recipe by: the California
Culinary Academy
Servings: 4
Diet Chicken Breasts With Green Peppercorn Sauce Recipe brought to you by Diet Recipes To-Go
Weight loss systemsThe Glycaemic Index Diet The glycaemic index diet is linked to the gi index, a list of types of food and a score illustrating the speed that the energy in the food type gets transformed to sugar in the dieters system. The claim is that long-acting foods (ie those food types with a low Gi number), will keep you feeling full for longer and mean that you can reduce your intake of food without feeling hungry. It is also extremely beneficial for individuals with diabetes, as the low GI foods are helpful in preventing rises in blood sugar amount. |
