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Country French Chicken

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Yield: 6 servings

2 lb Meaty chicken; (breast 1 c Carrot; coarsely chopped
-halves thighs, drumsticks) 1 md Onion; cut into sm wedges
Nonstick spray coating 1 cl Garlic; minced
1 c Mushrooms; sliced fresh 1 Bay leaf;
1 c Celery; sliced 2 tb Parsely, snipped
1 c Dry white wine; 1/4 ts Thyme; dried crushed

Remove the skin from the chicken. Rinse chicken; pat dry. Spray a
large cold skillet with non-stick spray coating. Preheat skillet
over medium heat. Brown chicken on all sides in hot skillet. Drain
fat from skillet. Season chicken lightly with salt and pepper. Add
mushrooms, celery, white wine, carrot, onion, garlic, bay leaf,
parsley, and thyme to the skillet. Bring to boiling; reduce heat.
Cover and simmer for 35 to 40 minutes or till chicken is tender and
no longer pink. Discard bay leaf. Transfer chicken and vegetables
platter; keep warm. For sauce, bring liquid in skillet to boiling.
Cook about 3 minutes or till reduced to 1/2 cup. Pour sauce over
chicken and vegetables. Makes 6 servings.

Food Exchanges per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE CHO: 68; PRO: 22: FAT: 6g; CAL: 187;

Source: Good Homes and Gardens Diabetic Cookbook

Brought to you and yours by Nancy OBrion and her Meal-Master

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Comments

Country French Chicken<br /> Yield: 6 servings<br /> <br /> 2 lb Meaty chicken; (breast 1 c Carrot; coarsely chopped<br /> -halves thighs, drumsticks) 1 md Onion; cut into sm wedges<br /> Nonstick spray coating 1 cl Garlic; minced<br /> 1 c Mushrooms; sliced fresh 1 Bay leaf;<br /> 1 c Celery; sliced 2 tb Parsely, snipped<br /> 1 c Dry white wine; 1/4 ts Thyme; dried crushed<br /> <br /> Remove the skin from the chicken. Rinse chicken; pat dry. Spray a<br /> large cold skillet with non-stick spray coating. Preheat skillet<br /> over medium heat. Brown chicken on all sides in hot skillet. Drain<br /> fat from skillet. Season chicken lightly with salt and pepper. Add<br /> mushrooms, celery, white wine, carrot, onion, garlic, bay leaf,<br /> parsley, and thyme to the skillet. Bring to boiling; reduce heat.<br /> Cover and simmer for 35 to 40 minutes or till chicken is tender and<br /> no longer pink. Discard bay leaf. Transfer chicken and vegetables<br /> platter; keep warm. For sauce, bring liquid in skillet to boiling.<br /> Cook about 3 minutes or till reduced to 1/2 cup. Pour sauce over<br /> chicken and vegetables. Makes 6 servings.<br /> <br /> Food Exchanges per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE<br /> EXCHANGE CHO: 68; PRO: 22: FAT: 6g; CAL: 187;<br /> <br /> Source: Good Homes and Gardens Diabetic Cookbook<br /> <br /> Brought to you and yours by Nancy OBrion and her Meal-Master<br /> <br />
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