Makes 6 servings
|1||tablespoon olive oil|
|2||pounds skinless chicken thighs|
|1/2||cup sliced green bell pepper|
|1/2||cup sliced onion|
|2||cloves garlic, minced|
|1||pound eggplant, peeled and cut into 1/4-inch-thick slices|
|2||medium tomatoes, cut into 1/4-inch-thick slices|
|1/4||cup chopped fresh parsley or 2 teaspoons dried parsley|
|1/4||cup chopped fresh basil or 2 teaspoons dried basil|
|1||cup fat-free reduced-sodium chicken broth|
|1/2||cup dry white wine|
- Heat oil in large skillet over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until browned. Remove chicken.
- Add bell pepper, onion and garlic to same skillet; cook and stir 3 to 4 minutes or until onion is tender.
- Return chicken to skillet. Arrange eggplant and tomato slices over chicken. Sprinkle with parsley, basil and salt. Add chicken broth and wine; bring to a boil. Reduce heat; cover and simmer 45 to 50 minutes or until juices from chicken run clear.
|Saturated Fat||2 g|
|Total Fat||10 g|
|Calories from Fat||42 %|
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