Sunday, April 5, 2009
Cocoa-Merlot Chicken with Golden Greens
2 cups GOOD Merlot
2 cups reduced sodium chicken broth
1 tbsp cocoa nibs
4 oz trumpet royale mushrooms (or mushroom of your choice)
1 lb boneless skinless chicken tenders
1-2 bunches golden beet greens
Bring Merlot, chicken broth and cocoa nibs to a boil and continue to reduce until liquid is halved.
Meanwhile, grill one pound of boneless, skinless chicken breast tenders (the tenders are quicker to cook!) sprinkled with just a little salt and pepper. You can add healthy oil to the mix by cooking the chicken in 1 tbsp of oil (add in the calories/fat/etc).
After removing chicken from pan, add mushrooms and sauce and cook, scrapping pan, until sauce has reduced again.
Serve with steamed golden beet greens. To make, just chop fresh beet greens and steam in a steamer or micro for a couple minutes.
Nutritional Information is for 1/4 of the sauce, 3 oz of chicken, and 1/2 cup of steamed beet greens.
311 calories / 9 grams of fat / 6 grams of fiber / 31 grams of protein
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