Chicken dinner in the pot
4 servings
Ingredients
| Quantity | 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 |
Directions
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