A Healthful Recipe for the Diabetic

Creamed Chicken
1 large chicken for frying -- cut in pieces
1 small onion -- cut in wedges
1 cup heavy cream
1/2 pound button mushrooms -- sliced
1/2 teaspoon salt
1/4 teaspoon pepper

• Wash the chicken, then cut into pieces, pat dry.
• In a large oven proof skillet, heat about 2 tablespoons olive oil; add chicken pieces & brown well on all sides.
• Season with salt & pepper.
• Remove chicken to a plate; add onions & mushrooms to skillet & brown slightly.
• Add chicken to the skillet, pour on cream, cover & place in a 350 degree oven for about 30 minutes.
• [NOTE] Make sure the cream is not cooking down too fast. (If it is, lower the oven temp to 300 degrees during last 20 minutes.)
• Remove cover & return to oven for another 20 minutes or until almost all the cream has cooked away.
• Serve the chicken with the sauce & mushrooms spooned over top.
• Serve with a side salad & a low carb vegetable.

ooo000O000ooo

(Recipe from Newsletter Issue 17)