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Diabetic Chicken Scampi.jpg


Serving Size: 1 (229) g

Servings Per Recipe: 4
Calories: 272.5

Calories from: Fat 105 g
Total Fat: 11.7 g

Saturated Fat: 4 g

Cholesterol: 106.5 mg

Sodium: 438.1 mg

Total Carbohydrate: 3.9 g

Dietary Fiber: 0.7 g

Sugars: 1.4 g

Protein: 34 g


  • 1⁄4 teaspoon pepper

  • 2 minced garlic cloves

  • 1⁄4 teaspoon salt

  • 2 tablespoons oregano

  • 1⁄4 cup parsley

  • 3 tablespoons lemon juice

  • 1⁄4 cup white wine, divided

  • 5 skinless chicken breast halves

  • 1 tablespoon olive oil

  • 1⁄4 cup chicken stock

  • 1 tablespoon butter

  • 1⁄2 cup roma tomato, diced

  • salt and pepper

  • 3 tablespoons fresh parmesan cheese


  1. Combine the pepper, half the garlic, the salt, oregano, parsley, lemon juice, and half of the wine in a resealable plastic bag.

  2. Add the chicken. Mix gently to coat the chicken with the marinade. Marinate in the refrigerator for several hours (overnight is best).

  3. Heat frypan, cook chicken until lightly golden brown and cooked. HINT: Cook in small batches and keep warm until sauce is made.

  4. After chicken is cooked, heat the olive oil in a sauté pan. Sauté the remaining garlic, until fragrant, but not browned.

  5. Add the remaining white wine to the sauté pan and scrape to remove any bits on the pan. Add the remaining marinade and chicken stock. Bring to a boil.

  6. Reduce the sauce by half. Stir in the butter and tomatoes. Season with salt and pepper, as needed.

  7. Pour the sauce over the chicken. Top with the Parmesan cheese.

Original Recipe: Food.

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