The aromatic flavors of parsley, thyme and rosemary in this chicken recipe are sure to wow your family and friends. Chunky carrots and tiny pearl onions provide enhanced immunity, anticancer benefits, heart protection, blood sugar control and healthier skin.

Source: Diabetic Living Magazine


Recipe Summary test

30 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Remove skin from chicken. Sprinkle chicken with salt and ground black pepper. In 12-inch skillet, cook chicken in hot oil over medium heat about 10 minutes or until golden brown, turning to brown evenly. Remove chicken.

  • Add carrot and onions to skillet. Cook about 5 minutes or until onions are golden brown, stirring occasionally. Add vermouth, stirring to scrape up browned bits. Return chicken to skillet. Pour broth over chicken; sprinkle with parsley, thyme and rosemary.

  • Bring to boiling; reduce heat. Cover and simmer about 40 minutes or until chicken is tender and no longer pink, adding mushrooms during last 10 minutes of cooking.

Nutrition Facts

6 ounces cooked meat and 3/4 cup vegetables and sauce
434 calories; protein 46.7g; carbohydrates 20g; dietary fiber 3.9g; sugars 5.4g; fat 18.2g; saturated fat 4.1g; cholesterol 139mg; vitamin a iu 10540IU; vitamin c 11.4mg; folate 26.5mcg; calcium 62.5mg; iron 2.7mg; magnesium 64mg; potassium 742.2mg; sodium 714.6mg.

6 lean protein, 3 vegetable, 1 fat