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Ingredients: 2 pounds meaty chicken, (breast halves or thighs) Nonstick spray coating 1 cup mushrooms, sliced fresh 1 cup celery, sliced 1 cup of dry white wine 1 cup carrot, coarsely chopped One medium onion cut into small wedges 1 clove garlic, minced 1 bay leaf 2 tablespoons parsley, snipped 1/4 teaspoon thyme, dried crushed Directions: Remove the skin from the chicken. Rinse the 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 till chicken is tender and no longer pink. Discard bay leaf. Transfer chicken and vegetables platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about three minutes or till reduced to 1/2 cup. Pour sauce over chicken and vegetables. Recipe makes six servings. Food exchanges per serving: 3 lean meat exchanges plus 1 vegetable exchange. |