Name: Country French Chicken
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

It is a mistake to imagine that prayers must be long in order to be effective and pleasing to God. Martin Luther said: “Look to it that you do not try to do all of it, do not try to do too much, lest your spirit grow weary. Besides a good prayer mustn’t be too long. Do not draw it out. Prayer ought to be frequent and fervent.” It is far better to have ten minutes of concentrated prayer than an hour in which one’s mind wanders from Jerusalem to Timbuktu. A legalistic commitment to duration will inevitable torpedo your prayer life (Kent and Barbara Hughes).

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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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