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Chicken Breasts W/Tomato, Black Olive & Anchovy Sauce

main dishes, chicken

4 boneless skinless chicken breast ha
--about 1 1/4 pounds
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil
1 1/2 teaspoons minced garlic
2 anchovy fillets; rinsed
--patted dry and coarsely chopped
1/2 cup dry white wine
1/4 cup fat-free chicken broth
1 1/2 tablespoons tomato paste
2 tablespoons black olives; pitted
--and coarsely chopped
1 tablespoon pine nuts
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

1. To flour and cook chicken breasts, follow Basic Recipe.

2. Reduce the heat to medium-low. Add garlic and anchovies to the skillet and cook, stirring, about 30 seconds, until garlic is lightly colored. Add wine, broth and tomato paste; stir until paste has dissolved. Add olives, pine nuts and pepper; bring the sauce to a simmer. Cook over medium heat about 4 minutes, or until the sauce has reduced and thickened.

3. Stir in parsley and spoon the sauce over the chicken breasts.

Per serving: About 209, 23g protein, 8g carbohydrate, 7g fat, 30% calories from fat, 59mg cholesterol, 787mg sodium, 1g fiber.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 4 servings

Preparation Time: 0:35

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