| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | French | Diabetic, Main dish, Vegetables, Crockpot | 6 | Servings |
INGREDIENTS
| 2 | lb | Meaty chicken; (breast halves thighs, drumsticks) |
| Nonstick spray coating | ||
| 1 | c | Mushrooms; sliced fresh |
| 1 | c | Celery; sliced |
| 1 | c | Dry white wine; |
| 1 | c | Carrot; coarsely chopped |
| 1 | md | Onion; cut into sm wedges |
| 1 | cl | Garlic; minced |
| 1 | Bay leaf; | |
| 2 | tb | Parsely, snipped |
| 1/4 | ts | Thyme; dried crushed |
INSTRUCTIONS
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 O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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