Coq Au Vin
6 ounces small white onions, peeled and cooked
1 tablespoon vegetable oil
1 pound boneless chicken breasts, split, skinned and cut into 3/4-inch pieces
2 tablespoons chopped shallots
1 garlic clove, minced
1/2 pound small whole mushrooms
3/4 cup dry red wine
1/2 cup + 2 tablespoons water, divided
1/2 teaspoon Nu-Salt®
1/4 teaspoon thyme, crushed
1/8 teaspoon pepper
1 tablespoon all-purpose flour
2 tablespoons chopped fresh parsley
In non-stick skillet in hot oil, brown chicken with shallots and garlic.
Add mushrooms, wine, 1/2 cup water, thyme, Nu-Salt® and pepper; bring to a
boil. Simmer and stir about 15 minutes. Transfer chicken and vegetables to
shallow serving dish; keep warm. In bowl, mix flour and 2 tablespoons water;
add to skillet with parsley. Cook and stir about 1 minute. Pour over
chicken and vegetables.
Makes 4 servings, about 3 ounces chicken each.
Diabetic Exchanges: 3 meat exchanges, 1 vegetable exchange
Nutrient analysis per serving:
Protein: 30 grams
Fat: 5 grams
Carbohydrate: 10 grams
Sodium: 90 milligrams
Potassium: 935 milligrams
Cholesterol: 65 milligrams
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