• 1 Tbs. olive oil
• 4 lbs. chicken pieces
• 1/2 cup shallots, chopped
• 1-1/2 cups Italian style peeled tomatoes, chopped
• 1/2 cup chicken stock
• 1 tsp. oregano

Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 3 minutes per side until browned on all sides. Transfer chicken to a platter and keep warm. Add shallots to skillet and sauté 3 minutes. Stir in tomatoes and stock and simmer 5 minutes or until tomatoes are tender. Return chicken to skillet. Add oregano, and salt and pepper to taste. Cover skillet. Reduce heat to low and simmer 20 minutes or until chicken is tender.

Per serving: calories 566, fat 9.3g, 16% calories from fat, cholesterol 263mg, protein 106.8g, carbohydrates 7.7g, fiber 1.2g, sugar 3.0g, sodium 527mg, diet points 12.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 0.0, Lean meat: 0.1, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 13.6

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The recommended wines are: White Zinfandel, Zinfandel, or Pinot Noir.