Company Garlic Chicken Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Boneless, skinless chicken
, mary (or 1/2 tsp each, if
, breasts, cut in serving-
, using dried herbs)
, size pieces
1 1/2 cup: Dry white wine, or enough
1 tbsp: Canola oil,
, to cover chicken in
3 each: Bulbs garlic, cloves sepa-
, casserole
, rated
Salt and pepper to taste,
3/4 tbsp: , (each) Fresh thyme and rose-
1/4 cup: Minced parsley,
Directions:
In a large skillet, fry chicken in oil over medium-high heat until
golden brown. Salt and pepper chicken. Layer chicken in 4-quart
casserole. Remove papery outer covering of garlic (do not peel). Put
garlic on top of and among the chicken pieces. Sprinkle with thyme
and rosemary. Add wine to cover. Bake, covered, at 350 deg. F for 1
hour, or until liquid is reduced and garlic is very soft. Before
serving, sprinkle with parsley. Serve with toasted Italian or French
bread (squeeze soft garlic onto bread).
Per serving: 143 CALORIES, 22.3g PROTEIN, 2.2g CARBOHYDRATES, 0.2g
FIBER, 2.4g FAT (0.4g saturated), 153mg SODIUM
From USA WEEKEND March 31-April 2, 1995.
Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 04-06-95
Source from luhu.jp
golden brown. Salt and pepper chicken. Layer chicken in 4-quart
casserole. Remove papery outer covering of garlic (do not peel). Put
garlic on top of and among the chicken pieces. Sprinkle with thyme
and rosemary. Add wine to cover. Bake, covered, at 350 deg. F for 1
hour, or until liquid is reduced and garlic is very soft. Before
serving, sprinkle with parsley. Serve with toasted Italian or French
bread (squeeze soft garlic onto bread).
Per serving: 143 CALORIES, 22.3g PROTEIN, 2.2g CARBOHYDRATES, 0.2g
FIBER, 2.4g FAT (0.4g saturated), 153mg SODIUM
From USA WEEKEND March 31-April 2, 1995.
Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 04-06-95
Source from luhu.jp