Lite Chicken Marengo

• 1 Tbsp. olive oil
• 4 boneless chicken breast halves, skin removed
• 1 Tbsp. all-purpose flour
• 1/2 tsp. dried basil leaves
• 1/4 tsp. garlic powder
• 1/2 tsp. pepper
• 1/2 c. dry white wine or chicken broth
• 2 Tbsp. tomato paste
• 2 (14.5 oz. or 16 oz.) cans regular or Italian whole tomatoes, well drained and cut up
• 1/2 c. coarsely chopped green pepper
• 1 medium onion, cut into wedges
• 1/4 c. halved or sliced pitted ripe olives

1. Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples.
2. Add chicken breasts; brown on all sides.
3. In medium bowl, combine flour, basil, garlic, pepper, wine and tomato paste; blend until smooth.
4. Stir in tomatoes.
5. Move chicken to side of skillet; add tomato mixture.
6. Place chicken in tomato mixture, skin side up.
7. Bring to a boil.
8. Reduce heat to medium-low; cover and simmer 10 minutes.
9. Stir occasionally.
10. Turn chicken over; stir in pepper and onion.
11. Cover; cook an additional 8 to 10 minutes or until chicken is fork-tender.
12. Stir occasionally.
13. Stir in olives.
14. Makes 4 servings.
15. Serve over buttered noodles.
16. One serving contains 260 calories and 8 g. fat.

olive oil, chicken breast halves, flour, basil, garlic powder, pepper, white wine, tomato paste, regular, green pepper, onion, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045141 (may not work)