MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Country French Chicken
  Categories: Diabetic, Main dish, Vegetables, Crockpot
       Yield: 6 servings
  
       2 lb Meaty chicken; (breast              1 c  Carrot; coarsely chopped
            -halves thighs, drumsticks)         1 md Onion; cut into sm wedges
            Nonstick spray coating              1 cl Garlic; minced
       1 c  Mushrooms; sliced fresh             1    Bay leaf;
       1 c  Celery; sliced                      2 tb Parsely, snipped
       1 c  Dry white wine;                   1/4 ts 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 1/2 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; CAL: 187;
   
   Source: Good Homes and Gardens Diabetic Cookbook
   
   Brought to you and yours by Nancy O'Brion and her Meal-Master
  
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