Country french chicken

Yield: 6 servings

Ingredients:

2 lb Meaty Chicken pieces
1/2 c Coarsly chopped carrot -(breast halves thighs
1 md Onion

Instructions:

cut into sm wedges -drumsticks) 1 cl Garlic minced Nonstick spray coating 1 Bay leaf 1 c Sliced fresh mushrooms 2 tb Snipped parsley 1 c Sliced celery 1/4 ts Dried thyne crushed 1 c Dry white wine Directions: Remove skin form chicken. Rince chicken; pat dry. Spray a cold skillet with nonstick coating. Preheat the 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 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 to serving 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. Makes 6 servings. One serving equals 2 1/2 lean meat exchange; 1/2 vegetable exchg. Pair this herbed chicken dish wtih boiled new potatoes. (Count the potatoes as bread exchange) From: Better Homes and Gardens Diabetic COOKBOOK