• 4 boneless skinless chicken breasts or thighs, cut into 3 inch pieces
• 1-1/2 Tbs. olive oil
• 2 cups mushrooms, sliced
• 3 cloves garlic, crushed
• 3-1/3 cups canned crushed tomatoes, with purée
• 2 tsp. Italian herb seasoning
• 2 Tbs. lemon juice

Season chicken with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté chicken 3-4 minutes, turning frequently, until browned. Remove and set aside. Reduce heat to medium and sauté mushrooms and garlic in same skillet 3-4 minutes, stirring frequently, until mushrooms begin to brown. Stir in tomatoes and Italian seasoning. Return chicken to skillet. Increase heat to high and bring to a boil. Reduce heat to medium low and simmer, uncovered 5-6 minutes, until chicken is cooked throughout. Stir in lemon juice before serving.

Per serving: calories 300, fat 7.8g, 23% calories from fat, cholesterol 106mg, protein 44.9g, carbohydrates 12.5g, fiber 3.2g, sugar 5.5g, sodium 416mg, diet points 6.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.2, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 5.5

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The recommended wines are: Merlot, White Zinfandel, or Beaujolais.