Cooking Done Light

This dish has all of the hearty traditional osso buco flavors but is much quicker and easier. It also has almost half the calories of traditional osso buco. If you are not a fan of gremolata, feel free to leave the classic lemon parsley topping off – but at least try it once. It really adds to the complexity of this dish.

1 teaspoon olive oil

1 1/2 lb boneless, skinless chicken breasts

1 medium red onion, chopped

1 large celery stalk, chopped

2 small carrots, chopped

2 large garlic cloves, chopped

1 (14.5 ounce) can whole peeled tomatoes (with their juice)

2/3 cup reduced sodium chicken broth

1/2 cup dry white wine

1 bay leaf

3 tablespoons chopped fresh parsley

1 teaspoon grated lemon zest (about 1/2 lemon)

Heat oil in large nonstick Dutch oven or stovetop casserole over medium heat. Add the chicken and cook 2 1/2 to 3 minutes on each side until browned. Transfer to a plate. Add the onion, celery, carrots, and 1 garlic clove to the pan. Cook until the vegetables are very soft (about 8 minutes). Add the tomatoes, broth, wine, and bay leaf and stir with a fork to break up the tomatoes. Return the chicken to the pan and bring to a boil. Cover and simmer until the chicken is tender (about 15 minutes). Remove and discard the bay leaf.

Combine the parsley, lemon zest, and remaining garlic in a small bowl. Sprinkle over chicken and serve warm.

Serves 4. Per serving: 253 calories, 6 g total fat, 1 g saturated fat, 0 g trans fat, 118 mg cholesterol, 223 mg sodium, 10 mg total carbs, 3 g fiber, 0 g added sugar, 38 g protein, 79 mg calcium.