COUNTRY FRENCH CHICKEN (DIABETIC RECIPE)
Make and share this Country French Chicken (Diabetic Recipe) recipe from Food.com.
Provided by Annacia
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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 until 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 until reduced to 1/2 cup. Pour sauce over chicken and vegetables.
Nutrition Facts : Calories 265.8, Fat 15.5, SaturatedFat 4.2, Cholesterol 69, Sodium 96.7, Carbohydrate 5.9, Fiber 1.4, Sugar 2.7, Protein 18.1
COUNTRY FRENCH CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 44m
Yield 4 servings
Number Of Ingredients 22
Steps:
- In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
- Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
- Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
- Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
- Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.
COUNTRY FRENCH CHICKEN
This recipe came to me from a friend of my daughter's. It's quite easy and fast, yet very tasty. Especially good with rice.
Provided by Whisper
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt margarine over medium high heat.
- Add chicken and saute for 5 minutes.
- Stir in water, soup mix and lemon.
- Bring to a boil.
- Reduce heat to low.
- Cover and simmer 15 minutes.
- Remove chicken and discard lemon.
- In small bowl, combine sour cream, corn starch and dill weed.
- Add to skillet, stirring constantly.
- Bring to a boil over medium high heat.
- Reduce heat, simmer 1 minute.
- Serve over chicken.
COUNTRY FRENCH CHICKEN WITH HERB AND BUTTER NOODLES
My husband enjoys this chicken dish. Herb and butter noodles and sugar snap peas are nice accompaniments. Recipe is from Rachael Ray's 30-minute meals.
Provided by CookingONTheSide
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In large skillet over medium high heat, warm the olive oil.
- Season the chicken, brown it in the oil for 2-3 minutes on each side, and remove to a plate.
- Return pan to stove and reduce heat to medium.
- Add butter to the pan and saute the shallots, carrots and mushrooms.
- Saute for 3-5 minutes until mushrooms darken and carrot bits are fork tender.
- Add tarragon and parsley and stir.
- Add wine and reduce liquid for 1-2 minutes.
- Add tomatoes to the sauce and stir to combine.
- Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
- Serve chicken with herb and butter noodles and sugar snap peas, if desired.
- To make noodles, toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.
- Season noodles with salt and pepper.
Nutrition Facts : Calories 913.5, Fat 42.5, SaturatedFat 15, Cholesterol 223.7, Sodium 757.8, Carbohydrate 63.4, Fiber 6.7, Sugar 12.3, Protein 59.5
CHICKEN WALDORF SANDWICHES (DIABETIC)
Make and share this Chicken Waldorf Sandwiches (Diabetic) recipe from Food.com.
Provided by lazyme
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the chicken breasts in a pan and cover with broth.
- Bring to a simmer and cook until done, about 8 to 10 minutes.
- Allow to cool in the broth, then cut into small dice.
- In a small bowl mix together the mayonnaise, sour cream, orange zest, and juice.
- Add the dressing to the chicken.
- Stir in the apple and celery.
- Place a leaf of lettuce on each of 6 slices of bread.
- Top with chicken salad and top with a second piece of bread.
- Refrigerate wrapped in plastic wrap, until ready to serve.
- Cut each sandwich in half.
- Exchanges Per Serving: 3 Very Lean Protein, 2 Carbohydrate (Bread/Starch).
- Nutrition Facts: 286 calories (11% calories from fat), 34 g protein, 4 g total fat (0.4 g saturated fat), 30 g carbohydrate, 2 g dietary fiber, 67 mg cholesterol, 479 mg sodium.
COUNTRY FRENCH CHICKEN BAKE
Make and share this Country French Chicken Bake recipe from Food.com.
Provided by Boomette
Categories < 4 Hours
Time 3h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In shallow glass or plastic dish or resealable food-storage plastic bag, mix tomatoes, herbes de provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken and mushrooms; seal bag. Turn to coat chicken and mushrooms in marinade. Refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 375°F Spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
- Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken, mushrooms and marinade evenly over rice mixture.
- Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180F). Sprinkle with parsley and lemon peel.
- Exchanges : 1 1/2 Starch, 2 Lean Meat, 1/2 Fat Carbohydrate Choices : 1 1/2.
FRENCH COUNTRY SLOW COOKER CHICKEN
Easy, delicious, one dish meal. Found in the, "Simple 1-2-3 Slow Cooker," Cookbook. Edited on 6/1/09: Removed Cornstarch from recipe and changed white wine to be added at beginning of cooking after reading reviews.
Provided by Virginia Cherry Blo
Categories One Dish Meal
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place onion, carrots, and celery in slow cooker. Arrange chicken over vegetables. Sprinkle with tarragon, thyme, salt, and pepper.
- Pour soup over chicken. Sprinkle with dry onion soup mix and then pour in white wine. Cover; cook on HIGH 3 to 4 hours, stirring once during cooking.
- Serve over rice.
Nutrition Facts : Calories 234.6, Fat 6.2, SaturatedFat 1.6, Cholesterol 79.6, Sodium 924, Carbohydrate 13.8, Fiber 2.3, Sugar 3.8, Protein 27.5
FRENCH COUNTRY CHICKEN
This lovely dish is very tasty and so easy to prepare. Add some roasted asparagus, crusty rolls, a bottle of wine and some soft candlight, and you've got the perfect romantic dinner for two. You can easily double or triple the recipe for a dinner party.
Provided by AngelaTN
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Rub each chicken breast with butter, then coat with breadcrumbs.
- Place in greased 8x8 baking dish.
- Cook for 15 minutes.
- Remove from oven, and top each breast with a slice of muenster.
- Pour wine evenly on top of the chicken.
- Return to oven and bake an additional 15 minutes.
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