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Recipe by: yorg
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See below ingredients and instructions of the recipe
1 Broiler-fryer chicken; 1 ts Dried Rosemary;
Salt and Pepper to taste; 1/4 c Dry white wine;
4 cl Garlic; 1/4 c Chicken broth;
Preheat broiler. Remove skin from chicken. Season chicken with salt
and pepper. Place in a broiler pan. Broil 5 minutes on each side
until lightly browned; remove from broiler. Place chicken, garlic,
rosemary, wine and broth in a large saucepan. Cook and cook over
medium heat about 30 minutes or until tender, turning once. Guests
invariably like the taste and look of this menu so it is at the top
of my list for enertaining. Serve with "Parsley Potatoes", "Carrots
and Zucchini Juliene" and a salad (Both will be this file) Food
Exchange per serving: 3 LOW/FAT MEAT EXCHANGES CAL: 176 CHO: 75mg;
CAR: 1g; PRO: 25g; SOD: 130mg; FAT: 6g;
Souce: Light and Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal-Master
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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