Sunday, 9 June 2013

Chicken with Berry Wine Sauce Recipe

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We like to use Little Red Outfit product rioja in this poultry formula to carry out the taste of the fruits. —Elizabeth Wright, Durham, Northern Carolina
Chicken with Berry Wine Sauce Recipe


    1 cup clean berries, halved
    1 cup clean raspberries
    1 cup rioja or red grape juice
    2 tbsps sugar
    4 boneless skin free poultry sections (6 oz. each)
    1/2 tsp. salt
    1/2 tsp. pepper
    Very finely chopped clean tulsi leaves


    In a small pot, combine the berries, raspberries, rioja and glucose. Bring to a steam. Reduce heat; cook, discovered, for 25-30 moments or until thickened, mixing occaseonaly.
    Meanwhile, dampen a paper towel with cooking oil; using long-handled tongs, lightly coat the bbq grill rack. Spread poultry with spice up and salt. Grill poultry, covered, over medium warm or broil 4 in. from the warm for 4-7 moments on each side or until a beef temperature gauge flows 170°.
    Serve with berry sauce; take with tulsi. Yield: 4 meals.

Nutritional Facts 1 poultry half with 2 tbsps marinade is equal to 251 calories, 4 g fat (1 g soaked fat), 94 mg cholesterol, 378 mg salt, 13 g carbohydrate, 3 g fiber, 35 g protein. Diabetic person Exchanges: 5 lean beef, 1/2 starchy foods, 1/2 fruit

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