Low-fat chicken braised in dry white wine
and rosemary.
Chicken Rosemary
1 (2 1/2 to 3-pound) broiler-fryer chicken,
skinned and cut into serving pieces
Salt and 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.
Nutrition Information Per Serving: 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
