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Chicken Breasts With Currants And Rosemary Sauce

main dishes, chicken, sauces

4 boneless skinless chicken breast ha
--about 1 1/4 pounds
1/4 cup all-purpose white flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1/2 cup chopped onions
1 teaspoon sugar
3/4 cup fat-free chicken broth
1/4 cup dried currents
1 1/2 teaspoons chopped fresh rosemary
1 tablespoon balsamic vinegar
1/2 teaspoon cornstarch

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

2. Reduce heat to medium-low. Add onions and sugar to the skillet and cook, stirring, about 2 minutes, or until they are begin to color.

3. Add chicken broth, currants and rosemary to the skillet. In a small bowl, stir together vinegar and cornstarch. Stir mixture into the sauce and bring to a simmer. Cook about 2 minutes, or until thickened and slightly reduced. Spoon over the chicken breasts.

Per serving: About 214 calories, 23g protein, 16g carbohydrate, 6g fat, 25% calories from fat, 57mg cholesterol, 664mg 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: 0:30

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