CHICKEN TARRAGON

      Title: CHICKEN TARRAGON
  Categories: Low-cal, Chicken, Main dish
       Yield: 4 Servings
  
       1 lb Chicken breast; boneless
            -skinned
       2 tb Low-sodium soy sauce;
       2 tb Water
            Juice of 1 lemon
       1 ts Sesame oil;
       2 cl Garlic; minced
       2 ts Dried leaf tarragon;
  
   Trim any fat from chicken; cut into cubes or thin slices. In a
   medium-size bowl combine soy sauce, water, lemon juice and chicken;
   marinate 15 minutes. In a non-stick pan or wok, heat oil and cook
   garlic 1 minute. Add chicken and stir-fry until cooked on all sides.
   Sprinkle in tarragon and pepper; stir to combine. Serve with "Orzo
   and Pignoli" and "Minted Tomato Saute".
   
   Food Exchange per serving: 4 LOW-FAT MEAT EXCHANGE; CAL: 164; CHO:
   72mg; CAR: 72g; PRO: 27g; SOD: 368mg; FAT: 4g;
   
   Source: Light and Easy Diabetes Cuisine by Betty Marks
   
   Brought to you and yours via Nancy O'Brion and her Meal-Master
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