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2 lb Meaty chicken pieces,
-(breast halves, thighs,
-drumsticks)
Nonstick spray coating
1 c Sliced fresh mushrooms
1 c Sliced celery
1 c Dry white wine
1/2 c Coarsly chopped carrot
1 md Onion, cut into sm wedges
1 cl garlic, minced
1 Bay leaf
2 tb Snipped parsley
1/4 ts Dried thyne, crushed
Directions:
Remove skin form chicken. Rince chicken; pat dry. Spray a cold skillet
with nonstick coating. Preheat the 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, 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 to serving 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. One serving equals 2 1/2 lean meat exchange; 1/2 vegetable exchg.
Pair this herbed chicken dish wtih boiled new potatoes. (Count the potatoes
as bread exchange)
From: Better Homes and Gardens Diabetic COOKBOOK
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