Diabetic-friendly, low-fat chicken braised in dry white wine and rosemary.
1 (2 1/2 to 3-pound) broiler-fryer chicken, skinned and cut into serving pieces
Salt and ground black pepper to taste
4 garlic cloves, finely minced
1 teaspoon dried rosemary
1/4 cup dry white wine
1/4 cup chicken broth
- Preheat broiler.
- Season chicken with salt and pepper. Place in broiler pan. Broil 5 minutes on each side until lightly browned.
- Place chicken, garlic, rosemary, wine and broth in a Dutch oven or large, deep skillet. Cook, covered, over medium heat about 30 minutes or until tender, turning once.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 176, Protein: 25 g, Carbohydrates: 1 g, Fat: 1 g, Cholesterol: 75 mg, Sodium: 130 mg; Fat: 6 g.
Food Exchanges: 3 Low-Fat Meats.
Source: Light and Easy Diabetes Cuisine by Betty Marks.