Chicken In Lemon Sauce(Diabetic Recipe)

• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 3 green onions, sliced
• 1 Tbsp. chopped fresh parsley
• 2 Tbsp. dry white wine
• 2 Tbsp. lemon juice
• 1/2 tsp. grated lemon peel
• 1/2 tsp. basil leaves
• 1/4 tsp. thyme leaves
• 1/4 tsp. lemon pepper
• 1/2 tsp. salt
• 1/2 tsp. instant chicken bouillon granules
• 2 1/2 to 3 lb. cut up chicken fryer

1. Mix carrots, celery, onions and parsley together.
2. Add to mixture the wine, lemon juice, lemon peel, basil leaves, thyme leaves, lemon pepper, salt and chicken bouillon.
3. Combine all together in a 1-quart casserole to make sauce for chicken.
4. Cover; microwave at High 1 to 4 minutes, or until vegetables are starting to get tender.
5. Make sure about halfway through, you stir the mixture.
6. Skin and cut up the chicken fryer.
7. Arrange in a 12 x 8-inch baking dish with meatiest portions on the outside.
8. Pour sauce over the chicken.
9. Cover with waxed paper.
10. Microwave on High 15 minutes; rearrange and baste with sauce every 5 minutes. Reduce power to 50% or Medium; microwave 4 to 10 minutes, or until vegetables are tender, basting 2 or 3 times.
11. Skim fat from cooking liquid.

carrots, stalks celery, green onions, parsley, white wine, lemon juice, basil, thyme, lemon pepper, salt, instant chicken, chicken fryer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433515 (may not work)