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- 2 lbs meaty Chicken, (breast
- -halves thighs, drumsticks)
- nonstick spray coating
- 1 cup Mushrooms, sliced fresh
- 1 cup celery, sliced
- 1 cup dry white wine
- 1 cup carrot, coarsely chopped
- 1 med Onion, cut into sm wedges
- 1 cl garlic, minced
- 1 bay leaf
- 2 tbsp parsely, snipped
- 1/4 tsp thyme, dried crushed
Remove the skin from the Chicken. Rinse 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 3 minutes or till reduced to ½ cup. Pour sauce over Chicken and vegetables. Makes 6 servings. Food exchanges per serving: 3 lean meat exchanges + 1 vegetable exchange cho: 68; pro: 22: fat: 6g; calories: 187;