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Chicken in Red Wine Vinegar

2 tablespoons butter or margarine
2 cloves garlic, crushed
3 shallots, chopped
6 boneless, skinless chicken breast halves (about 2 1/4 pounds)
1/2 cup red wine vinegar
2 cups finely chopped tomato (about 2 medium tomatoes)
2 teaspoons fresh thyme, chopped, or 1/2 teaspoon dried thyme leaves
1/8 teaspoon salt
1/4 teaspoon pepper

Spray cooking spray in 10-inch skillet.

Add garlic, shallots and chicken. Cook over medium-high heat 12 to 15 minutes, turning after 6 minutes, until chicken is no longer pink. Reduce heat to low.

Add vinegar; cover and cook 5 minutes. Stir in remaining ingredients. Turn chicken.

Cook over low heat 10 to 12 minutes until chicken is done.

Per Serving: 185 Calories; 5g Fat (26.9% calories from fat); 28g Protein; 5g carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 158mg Sodium

Exchanges: 4 Lean Meat; 1 Vegetable; 1 Fat

4.5 WW points


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