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Ethnic - French Chicken

Source of Recipe

from good homes and gardens diabetic cookbook via the cooks wishes


List of Ingredients

2 lb. boneless, skinless chicken breasts
non stick cooking spray
1 c. sliced fresh mushrooms
1 c. sliced celery
1 c. dry white wine
1 c. coarsely chopped carrot
1 medium onion, cut into small wedges
1 clove minced garlic
1 bay leaf
2 tbsp. snipped parsley
1/4 tsp. dried thyme


Recipe

Rinse chicken; pat dry.
Spray a large skillet with non stick spray coating.
Preheat skillet over a medium heat.
Place chicken in pan and brown on all sides.
Drain the fat from the skillet.
Season chicken lightly with salt and pepper.
Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme and bring to boiling.
Reduce heat, cover and simmer for 35 - 40 minutes or until chicken is tender and no longer pink.
Discard bay leaf.
Transfer only the chicken and vegetables to a platter and keep warm.
Bring the liquid in the frying pan to boiling.
Cook about 3 minutes or until reduced to 1/2 cup.
Pour the sauce over the chicken and vegetables.
Makes 6 servings.

Diabetic exchange per serving: 3 lean meat, 1 vegetable
Nutritional info: cho: 68, pro: 22, fat: 6g, cal: 187;