Directions:
- In a large nonstick skillet coated with cooking spray, saute the onions, celery and pepper in oil until tender. Add the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10-15 minutes or until a meat thermometer reads 170°. Remove chicken; keep warm.
- Return cooking juices to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until most of the sauce is evaporated. Serve with chicken. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.69 Kcal (367 kJ) | ||
| Calories from fat | 28.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 5% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 344.42mg | 14% | |
| Potassium | 345.02mg | 7% | |
| Total Carbs | 8.09g | 3% | |
| Sugars | 3.73g | 15% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 7.31g | 15% | |
| Vitamin C | 29.4mg | 49% | |
| Iron | 0.4mg | 2% | |
| Calcium | 39.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 47.37 Kcal (198 kJ) | ||
| Calories from fat | 15.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 5% | |
|---|---|---|---|
| Cholesterol | 9.04mg | 6% | |
| Sodium | 186.05mg | 14% | |
| Potassium | 186.37mg | 7% | |
| Total Carbs | 4.37g | 3% | |
| Sugars | 2.01g | 15% | |
| Dietary Fiber | 1.4g | 10% | |
| Protein | 3.95g | 15% | |
| Vitamin C | 15.9mg | 49% | |
| Iron | 0.2mg | 2% | |
| Calcium | 21.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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