Best Country French Chicken Diabetic Recipes

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COUNTRY FRENCH CHICKEN



Country French Chicken image

Adapted from Rachael Ray - 30 minute meals - A combination of boneless skinless tenderloins or breasts and thighs well lend to a more rustic, "cooked all day" taste. A very comforting meal on a cold day.

Provided by Sondra Beth

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
coarse salt & pepper
1 lb boneless skinless chicken tenders or 1 lb boneless skinless chicken breast, cut into chunks
1 lb boneless skinless chicken thighs, cut into chunks
2 tablespoons butter
2 shallots, chopped or 1/4 cup very finely chopped onion
3 small carrots, peeled and thinly sliced
10 cremini mushrooms, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 TBS or 4 sprigs about 1 tbs dried tarragon
1 cup dry red wine
1 (32 ounce) can diced tomatoes in tomato puree or 1 (32 ounce) whole tomatoes, hand squeezed
fresh Italian parsley

Steps:

  • In a large skillet over medium high heat, warm the olive oil. Season the chicken with fresh ground salt & pepper, 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 mnutes 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 an juices run clear.
  • Top chicken with fresh flat leaf (Italian) parsley when serving.
  • Serve chicken with Herb and Buter Noodles and.
  • Sugar Snap Peas.
  • NOTE: Rachael recommended using a combination of both boneless skinless chicken breasts and thighs as it lends to a "cooked all day taste".

COUNTRY FRENCH CHICKEN



Country French Chicken image

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

2 tablespoons butter or 2 tablespoons margarine
1 1/2 lbs boneless skinless chicken breasts
2 cups water
1 package Knorr vegetable soup mix
1 slice lemon
1/2 cup sour cream
1 tablespoon cornstarch
1/2 teaspoon dry dill weed

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 BAKE



Country French Chicken Bake image

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

1/4 cup sun-dried tomato packed in oil, drained, chopped
2 tablespoons herbes de provence (if herbes de provence is not available, use any combination of dried basil, fennel seed, lavender, m)
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon garlic, finely chopped
1 teaspoon salt (I omitted it)
8 large chicken thighs, skin removed (about 2 lb)
1 1/2 cups fresh mushrooms, sliced (about 4 ounces)
1 cup long-grain white rice, uncooked
1 medium carrot, shredded (3/4 cup)
2 cups boiling water
1 tablespoon fresh Italian parsley, chopped
2 teaspoons lemon peel, grated

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



French Country Slow Cooker Chicken image

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

1 medium onion, chopped
4 carrots, sliced
4 celery ribs, sliced
6 -8 boneless skinless chicken breasts (about 1 1/2 to 2 lbs)
1 teaspoon dried tarragon
1 teaspoon dried thyme
salt and black pepper
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (1 ounce) envelope dry onion soup mix
1/3 cup white wine (or 1/3 cup apple juice)

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



French Country Chicken image

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

2 boneless skinless chicken breast halves
1 tablespoon butter
1/2 cup seasoned bread crumbs
2 slices muenster cheese
1/4 cup Chardonnay wine

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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