Tips and Tidbits

Yield: 6 servings
187 calories
6 g fat
68 g cholesterol
22 g protein


Diabetic food exchange:
3 lean meat, 1 vegetable, 1 fat

Country Chicken

2 lbs. meaty chicken; (breast halves, thighs, drumsticks)
1 C. carrot, coarsely chopped
1 medium onion; cut into small wedges
Nonstick cooking spray
1 clove garlic, minced
1 C. fresh mushrooms, sliced

1 bay leaf
1 C. celery; sliced
2 T. parsley, snipped
1 C. dry white wine
1/4 t. thyme, dried crushed

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 until chicken is tender and no longer pink. Discard bay leaf. Transfer chicken and vegetables to a platter; keep warm.

For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until reduced to 1/2 cup. Pour sauce over chicken and vegetables.