---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN ROSEMARY
  Categories: Diabetic, Main dish, Poultry
       Yield: 4 servings
  
       1    Broiler-fryer chicken;
            Salt and Pepper to taste;
       4 cl Garlic;
       1 ts Dried Rosemary;
     1/4 c  Dry white wine;
     1/4 c  Chicken broth;
  
   Preheat broiler. Remove skin from chicken.  Season
   chicken with salt and pepper.  Place in a broiler pan.
   Broil 5 minutes on each side until lightly  browned;
   remove from broiler.  Place chicken, garlic, rosemary,
   wine and broth in a large saucepan.  Cook and cook
   over medium heat about 30 minutes or until tender,
   turning once. Guests invariably like the taste and
   look of this menu so it is at the top of my list for
   enertaining. Serve with “Parsley Potatoes”, “Carrots
   and Zucchini Juliene” and a salad (Both will be this
   file) Food Exchange per serving: 3 LOW/FAT MEAT
   EXCHANGES CAL: 176  CHO: 75mg; CAR: 1g; PRO: 25g; SOD:
   130mg; FAT: 6g;
   
   Souce: Light and Easy Diabetes Cuisine by Betty Marks
   Brought to you and yours via Nancy O'Brion and her
   Meal-Master
  
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