• 1 tsp. virgin olive oil
• 1 clove garlic, crushed
• 1-1/2 lbs. boneless skinless chicken breast halves
• 1/3 cup chicken stock
• 3/4 cup recipe-ready crushed tomatoes
• 1/2 tsp. tarragon, or 1-1/2 tsp. fresh, minced
• 1/8 tsp. salt (optional)

Heat oil in a large heavy nonstick skillet over medium low heat. Sauté garlic 1-2 minutes. Do not brown. Discard garlic and increase heat to high. Sear chicken breasts 1 minute per side or until lightly browned. Reduce heat to medium and sauté 4-5 minutes per side or until cooked throughout. Transfer chicken to a platter and cover loosely. Set aside and keep warm. Stir stock, tomatoes, and tarragon into same skillet. Increase heat to medium high, stirring with a wooden spoon to deglaze. Reduce heat to medium and simmer 4-5 minutes or until reduced to about 3/4 cup. Season with salt and pepper to taste. Serve sauce over chicken.

Per serving: calories 211, fat 3.4g, 15% calories from fat, cholesterol 99mg, protein 40.2g, carbohydrates 2.4g, fiber 0.5g, sugar 1.2g, sodium 242mg, diet points 4.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.1, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 5.1

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The recommended wines are: Zinfandel, White Zinfandel, or Sauvignon Blanc.