Chicken micro pot-au-feu
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breast halves; boneless, skinless (about 6 ounces each) rinsed well and cut into l-inch cubes | |
| 1 | large | Onion; coarsely chopped |
| 3 | Cloves garlic; minced | |
| 1½ | cup | Chicken broth |
| ½ | cup | Dry white wine |
| ½ | teaspoon | TABASCO pepper sauce |
| 3 | mediums | Carrots; trimmed, peeled and cut into sticks 2 x 1/4 x 1/4\" |
| 1 | Stalk celery; sliced l/2-in. thick | |
| 1 | tablespoon | Cornstarch |
| 1 | cup | Peas; (fresh, canned or frozen) |
| ½ | cup | Finely chopped parsley or 2 teaspoons dried parsley flakes |
| 1½ | tablespoon | Fresh rosemary leaves or l teaspoon dried rosemary |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
Directions
In 2-quart microwave-safe casserole, place chicken, onion, garlic, chicken broth, wine, TABASCO sauce, carrots and celery. Cover and cook on high l5 minutes or until meat and vegetables are tender, stirring once. Uncover.
Dissolve cornstarch in l/4 cup cooking liquid. Add to chicken mixture and stir thoroughly until blended. Add peas, parsley and rosemary. Cover. Cook on high 3 minutes, or until sauce has thickened. Remove from oven. Season to taste with salt, pepper and additional TABASCO sauce as desired.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 6, 1998