Chicken dinner in the pot

Yield: 4 servings

Measure Ingredient
2 Chicken breasts without skin
4 mediums Potatoes
2 larges Carrots
½ pounds Green beans, fresh or 10 oz
1 large Onion
1 tablespoon Dried parsley flakes
Salt and pepper; to taste
½ cup Dry sherry

Recipe by: 1975 American Heart Association Brochure Preheat oven to 300 F. Place chicken breast in a large, heavy ovenware pot. (An enamel-coated cast-iron pot is best.) Peel potatoes, slice ½-inch thick and place on top of chicken. Peel and quarter the onion. Peel carrots, quarter lengthwise, and cut into 2-inch lengths. Cut ends off green beans, or separate frozen beans, and place in the pot with onions and carrots. Sprinkle contents of pot with parsley flakes.

Season lightly with salt and pepper. Pour sherry over all and cover tightly. Bake 2 hours, or until vegetables are tender. Yield: 4 servings. Approx. 310 cal/serving Submitted By FLORENCE THOMPSON On 03-08-95

Similar recipes