Title: Chicken Rosemary (Marks)
Categories: Diabetic Entree Chicken
Yield: 4 Servings

1		Broiler-fryer chicken;
		Salt and Pepper to taste;
4	cl	Garlic;
1	ts	Dried Rosemary;
1/4	c	Dry white wine;
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

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