AARP - Segunda Juventud - Chicken Breast with Chipotles

Chicken Breast with Chipotles
Mexico

Courtesy of the American Diabetes Association®
February/March 2005

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Chipotle chiles give this recipe its distinctive flavor, but you can use another kind of chile if you wish.

Serves: 4
Serving size: 1 breast half

1 tbsp. prepared mustard

1/4 tsp. salt

1/4 tsp. black pepper

4 4-oz. boneless, skinless chicken breast halves

1
tbsp. olive oil, divided

1 cup sliced mushrooms

1/2 cup half-and-half

3/4 cup low-fat, low-sodium chicken broth

2-3 chopped, seeded chipotle chiles or to taste

2 garlic cloves, minced

1. Mix mustard, salt, and pepper and spread over chicken breasts. Refrigerate chicken for at least 1 hour.

2.

Heat 1/2 tbsp. oil in a large skillet over medium-high heat and sauté mushrooms for 4-5 minutes, stirring constantly. Remove mushrooms from skillet and keep warm. Heat remaining 1/2 tbsp. oil, add chicken, and brown for 15-20 minutes, turning once.

3. Meanwhile, combine half-and-half and broth in a small saucepan over medium-low heat. Add chiles and garlic and bring to a simmer. Cook for 10 minutes or until mixture thickens slightly, stirring constantly. Place mixture in blender and blend until smooth.

4.
Place chicken on a serving platter, pour sauce over chicken, top with mushrooms, and serve.

Exchanges
4 Very Lean Meat
1-1/2 Fat

Calories . . . . . . . . . . . . .
215

Calories from Fat . . . . .

87

Total Fat . . . . . . . . . . . . .

10g

Saturated Fat . . . . . . . .

4g

Cholesterol . . . . . . . . . . .

79mg

Sodium . . . . . . . . . . . . . .

356mg

Carbohydrate . . . . . . . . .

3g

Dietary Fiber . . . . . . . .

0g

Sugars . . . . . . . . . . . . 3g

Protein . . . . . . . . . . . . . .

27g

This Recipe is from the book Cocinando para Latinos con Diabetes (Diabetic Cooking for Latinos) by Olga V. Fusté, published by the American Diabetes Association (ADA). Visit the ADA store to order this and other ADA publications.

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