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Chicken: Country French Chicken

Source of Recipe

adapted from www.geocities.com/ARNFL/


List of Ingredients

2 lb chicken breasts (boneless, skinless)
1 c Carrot coarsely chopped
1 md Onion cut into sm wedges
1 cl Garlic minced
1 c Mushrooms sliced fresh
1 Bay leaf
1 c Celery sliced
2 tb Parsley snipped
1 c Dry white wine or chicken broth
1/4 ts Thyme dried crushed
cooking spray


Recipe

Remove the skin from the chicken. Rinse chicken; pat dry.Spray a large skillet with cooking spray. Preheat skillet over medium heat. Brown chicken on all sides in hot skillet. Drain fat from skillet. Season chicken lightly with 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 till chicken is tender and no longer pink (and internal temp is about 165¼F). 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.