Country French Chicken #1 Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
2 lb: meaty chicken, (breast halves thighs, dr
1: nonstick spray coating,
1 cup: mushrooms, sliced fresh
1 cup: celery, sliced
1 cup: dry white wine,
1 cup: carrot, coarsely chopped
1 medium: onion, cut into sm wedges
1 centiliter: garlic, minced
1: bay leaf,
2 tablespoon: parsely, snipped,
1/4 teaspoon: thyme, dried crushed
Directions:
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
Yield: 6 servings
Source from luhu.jp
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
Yield: 6 servings
Source from luhu.jp