Slightly italian chicken

Yield: 4 Servings

Measure Ingredient
\N \N Cooking spray
4 larges Boned and skinned chicken breast halves
1 can Mushroom pieces, drained
1 can Artichoke hearts, drain
1 bunch Green onions, chopped
1 tablespoon Tapioca, quick cooking kind
2 tablespoons Fresh lemon juice, *
1 teaspoon Oregano
1 teaspoon Garlic powder
1 \N Env low-sodium chicken broth
⅓ cup Low calorie Italian salad dressing
½ cup White wine
1 teaspoon Worcestershire sauce, **


Spray crock inside with Vegetable Spray. Place drained mushrooms, drained artichoke hearts and chopped green onions in bottom of crockpot. Sprinkle vegetables with a heaping Tablespoon of quick-cooking tapioca and 1 envelope of chicken bouillon (I use MBT brand of low-sodium chicken bouillon, but any will do). If you're using granulated bouillon, use about a heaping teaspoon. Place well-washed and dried boneless chicken breasts (all skin and fat removed). Combine remaining sauce ingredients and pour on top of chicken and vegetables. Cover and set crockpot on High. Cook 5-6 hours or until tender. The tapioca thickens the sauce while it cooks (you can't even guess the tapioca is in there later). I used Minute Maid fresh frozen lemon juice because I don't like the taste of Real-Lemon and I didn't have a fresh lemon on hand. ** I use Angostura brand low-sodium worcestershire

Posted to Digest eat-lf.v097.n040 by LaeBelle@... on Feb 11, 1997.

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