Yield: 6 servings
|2 pounds||Meaty Chicken pieces, (breast halves, thighs, drumsticks)|
|Nonstick spray coating|
|1 cup||Sliced fresh mushrooms|
|1 cup||Sliced celery|
|1 cup||Dry white wine|
|½ cup||Coarsly chopped carrot|
|1 medium||Onion, cut into sm wedges|
|1 clove||Garlic, minced|
|2 tablespoons||Snipped parsley|
|¼ teaspoon||Dried thyne, crushed|
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 ½ cup. Pour sauce over chicken and vegetables.
Makes 6 servings. One serving equals 2½ lean meat exchange; ½ vegetable exchg.
Pair this herbed chicken dish wtih boiled new potatoes. (Count the potatoes as bread exchange)
From: Better Homes and Gardens Diabetic COOKBOOK