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    COUNTRY FRENCH CHICKEN


    List of Ingredients


    • 2 POUNDS CHICKEN SKINLESS BREASTS,THIGHS, DRUMSTICKS ETC.
    • NONSTICK COOKING SPRAY
    • 1 CUP SLICED FRESH MUSHROOMS
    • 1 CUP SLICED CELERY
    • 1 CUP DRY WHITE WINE
    • 1 CUP COARSELY CHOPPED CARROTSS
    • 1 MEDIUM ONION CUT INTO SMALL WEDGES
    • 1 GARLIC CLOVE MINCED
    • 1 BAY LEAF
    • 2 TABLESPOONS FRESH PARSLEY SNIPPED
    • 1/4 TEASPOON DRIED THYME CRUSHED


    Instructions


    1. RINSE CHICKEN, PAT DRY.
    2. SPRAY A LARGE SKILLET WITH NON STICK SPRAY. PREHEAT SKILLET OVER MEDIUM HEAT. BROWN CHICKEN ON ALL SIDES IN HOT SKILLET. DRAIN ANY FAT FROM SKILLET.
    3. SEASON CHICKEN LIGHTLY WITH SALT AND PEPPER. ADD MUSHROOMS, CELERY, WHITE WINE, CARROTS, ONION, GARLIC, BAY LEAF, PARSLEY AND THYME TO THE SKILLET. BRING TO BOILING, REDUCE HEAT.
    4. COVER AND SIMMER FOR 35 TO 45 MINUTES OR TILL CHICKEN IS TENDER AND NO LONGER PINK. DISCARD BAY LEAF.
    5. TRANSFER CHICKEN AND VEGETABLES TO PLATTER AND KEEP WARE.
    6. FOR SAUCE, BRING THE LIQUID IN SKILLET TO A BOIL. COOK ABOUT 3 MINUTES OR TILL REDUCE TO 1/2 CUP. POUR SAUCE OVER CHICKEN AND VEGETABLES.
    7. 6 SERVINGS
 

 

 

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