Chicken & Wine Casserole - Butter Busters^ Recipe

Chicken & Wine Casserole - Butter Busters^ Recipe

Yield: 1 servings
Recipe by luhu.jp

Ingredients:

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

Directions:

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


Source from luhu.jp