Garlic Chicken

Chef Robert Lewis

August 2008

What more can I say… This is a food of love! This Asian inspired dish has layers of flavor. The garlic, white wine, and parsley make it subtle and delicious.

Ingredients & Methods

Makes 4 servings

2 tsp oil

4 single 5 oz boned chicken breasts, washed and cut into 1” strips

5-6 cloves garlic, sliced

2-¼ c low-sodium chicken broth

¼ c lemon juice

1/3 c dry white wine

¼ tsp salt

Ground black pepper to taste

Nutrition at a Glance
Calories (46% from fat; 43% from protein 11% from carbs)	197
Total fat	9 g
Mono fat	5 g
Carbohydrate	5 g
Protein	19 g

Method:

In a large skillet, heat oil to medium high. Stir-fry chicken strips until well browned on both sides. Remove chicken pieces and set aside. Sauté garlic slices until soft and golden.

Stir in chicken broth, lemon juice, and wine. When mixture is hot, reduce heat to medium and return chicken to skillet. Simmer a few minutes to heat through.

A professional chef since 1976, Chef Robert Lewis was diagnosed with type 2 diabetes in 1998. Since that time, he has devoted himself to creating five-star
recipes that are both delicious and healthy for people with diabetes. He brings encouragement and good eating to audiences around the country. Visit his website at www.happydiabetic.com.