Chicken Scampi

from "Diabetic Cookbook for Dummies" 3rd ed., 2010

Serves 4

1/4 t. pepper
2 cloves garlic, minced, divided
1/4 t. salt
2 T. roughly chopped fresh oregano
1/4 c. roughly chopped fresh parsley
3 T. lemon juice
1/4 c. white wine, divided
5 skinless, boneless chicken breast halves, 4 oz. each, cut into 1-inch strips
1 T. olive oil
1/4 c. chicken stock
1 T. butter
1/2 c. Roma tomatoes, diced
salt and pepper to taste
3 T. grated Parmesan cheese

Combine the pepper, half the garlic, the salt, oregano, parsley, lemon juice, and half of the white wine in a resealable plastic bag. Add the chicken. Mix gently to coat the chicken with the marinade. Marinate in the refrigerator for several hours (overnight is best).

When ready to cook the chicken, preheat the broiler, on low if your range has this setting. Remove the chicken from the marinade (save the remaining marinade) and place in a shallow pan. Broil 8 inches from the heat, turning once, until the chicken is no longer pink inside (about 15 minutes).

While the chicken is broiling, heat the olive oil in a saute pan. Saute the remaining garlic, until fragrant but not browned. Add the remainng white wine to the saute pan and scrape to remove any bits on the pan. Add the remaining marinade and chicken stock. Bring to a boil. Reduce the sauce by half. Stir in the butter and tomatoes. Season with salt and pepper, as needed. Pour the sauce over the chicken. Top with the Parmesan cheese.

*Serve with a side salad, and over a small portion of whole wheat buttered egg noodles.