Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------YIELD: 6 SERVINGS--------------------------
4 c Cooked white chicken meat, 1/2 t Lite salt, optional
-cut into pieces 1/4 t Cinnamon
1/4 c Fatfree chicken broth 1/8 t Ground pepper
1 lg Onion, sliced 4 ea Whole cloves
1 lg Carrot, sliced 1/4 lb Fresh mushrooms, washed and
1 ea Stalk celery, sliced -sliced
1 cn (16oz) Italian tomatoes, 1 ea Tb Flour
-undrained 1/2 c Dry white wine or white
1 ea Tb Dried basil leaves -cooking wine
1 ea Tb Dried oregano leaves 2 ea Tb Water

Heat chicken broth in a Dutch oven. Saute onion, carrot and celery
until onion is golden, about 5 minutes. Add tomatoes, basil, oregano,
lite salt, cinnamon, pepper and cloves; mix well, mashing tomatoes
with a fork. Bring to a boil; reduce heat and simmer, uncovered, 10
minutes. Add chicken and wine; simmer, covered, 50-60 minutes or
until chicken is good and tender. Add mushrooms and cook uncovered 10
minutes longer. heat oven to F. Remove chicken to a shallow 2 1/2-qt.
casserole that has been sprayed with Pam. Dissolve flour in water;
stir into sauce. Bring to a boil; stirring until thickened. Pour over
chicken, bake, uncovered, 15-20 minutes until bubbly. Per serving:
210 cal., 4g fat (17%), 68 m chol., 2g fiber, 26g pro., 12g carb.,
278mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered
by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 03-05-95

Browse by categories