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Chicken with Tomatoes and Olives
Source: dLife

Moist and delicious chicken breasts simmered with marsala wine, tomatoes, and olives.

Rating:
Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 490.5
Total Carbs 16.0 g
Dietary Fiber 1.7 g
Sugars 4.8 g
Total Fat 27.1 g
Saturated Fat 7.2 g
Unsaturated Fat 5.8 g
Potassium 571.3 mg
Protein 36.6 g
Sodium 452.5 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 2 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0 1/4 cup  white all purpose flour
1 tsp  ground oregano
0 1/4 tsp  black pepper
0.125 tsp  hot red pepper flakes
2 each  whole chicken breast, raw
4 each  chicken thighs
1 1/2 tsp  olive oil
1 each  Onion, white, fresh, large, whole
2 each  fresh plum tomatoes
0 1/2 cup  fat free reduced sodium chicken broth
0 1/2 cup  Marsala wine
0 1/4 cup  chopped parsley
2 oz  canned green olives
1 tbsp  capers, drained
0.125 tsp  salt
Directions
  1. Mix together the flour, oregano, black pepper and hot pepper flakes in a shallow bowl or plate.
  2. Dredge all of the chicken pieces in the flour mixture, coat evenly on all sides.
  3. Spray a large Dutch oven or pan with nonstick cooking spray, add the oil, and heat over medium high heat.
  4. Add chicken and cook until brown on all sides, about 5 minutes. Remove chicken and place on a platter.
  5. Add the onions to the pan and cook until starting to soften and brown, about 4 minutes.
  6. Stir in the tomatoes and saute an additional 2 minutes.
  7. Stir in the broth and Marsala wine. Using a wooden spoon scrape up brown bits on the bottom of pan.
  8. Add chicken back in and bring to a boil. Lower heat, cover, and simmer until chicken is tender, about 45 to 50 minutes.
  9. Stir in the parsley, olives, capers and salt and serve.

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