Chicken & wine casserole - butter busters^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked white chicken meat, cut into pieces |
| ¼ | cup | Fatfree chicken broth |
| 1 | large | Onion, sliced |
| 1 | large | Carrot, sliced |
| 1 | each | Stalk celery, sliced |
| 1 | can | (16oz) Italian tomatoes, undrained |
| 1 | each | Tb Dried basil leaves |
| 1 | each | Tb Dried oregano leaves |
| ½ | teaspoon | Lite salt, optional |
| ¼ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Ground pepper |
| 4 | eaches | Whole cloves |
| ¼ | pounds | Fresh mushrooms, washed and sliced |
| 1 | each | Tb Flour |
| ½ | cup | Dry white wine or white cooking wine |
| 2 | eaches | Tb Water |
Directions
YIELD: 6 SERVINGS
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 2½-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