• 1 Tbs. olive oil
• 1-1/2 lbs. boneless skinless chicken breast halves, cut into 1 inch cubes
• 1/3 cup all purpose flour
• 2 tsp. tarragon, or 2 Tbs. fresh
• 1-1/2 cups Italian style peeled tomatoes, drained and chopped
• 1 tsp. orange zest, minced
• 1 cup dry white wine or chicken stock
• 3/4 cup pitted green olives
• 2 Tbs. parsley, minced

Heat oil in a heavy nonstick skillet over medium high heat. Dust chicken lightly with flour, shaking off excess. Sauté chicken 3-4 minutes, stirring occasionally, until golden brown. Stir in next 4 ingredients and salt and pepper to taste. Reduce heat to low. Cover and simmer 45-50 minutes, stirring occasionally and adding additional water if stew becomes too thick. Stir in olives, sprinkle with parsley and serve.

Per serving: calories 308, fat 9.2g, 28% calories from fat, cholesterol 99mg, protein 41.7g, carbohydrates 12.3g, fiber 1.6g, sugar 2.8g, sodium 885mg, diet points 7.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 0.5, Lean meat: 0.0, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 5.1

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The recommended wines are: Riesling, Zinfandel, or Pinot Blanc.