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| 1 1/4 Tasse | Dry white wine; Or ready-to-serve fat-free reduced sodium, chicken broth |
| 4 | Boneless; skinless chicken breast thighs, about 1 pound * |
| 3 | Cloves Garlic finely chopped |
| 1/2 Tasse | Frozen pearl onions |
| 1 Esslöffel | italien seasoning |
| 2 mittel | Bell peppers sliced |
| 6 | Kalamata olives; pitted/chopped ** |
| 2 Tasse | cooked rice hot |
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Heat 1/4 cup of the wine to boiling in a 10 inch nonstick skillet. Cook chicken in wine, turning once, until brown. Remove chicken from skillet; keep warm. Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes. Add chicken to skillet; reduce heat to medium. Cook 10-15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve over rice. Serves 4.
*one pound boneless, skinless chicken breast halves can be substituted for the thighs.
** 1/4 cup chopped pitted olives can be used instead of the Kalamata olives.
Per serving: 245 calories, 6 grams fat (Cff-55), 45 mg. cholesterol, 130 mg. sodium, 29 grams carbohydrate, 18 grams protein Diet Exchanges
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