Yield: 8 Servings
|6 \N||Split breasts or breast halves (up to 8)|
|1 \N||Bay leaf|
|1 medium||Onion; sliced thin|
|¼ pounds||Mushrooms; sliced thin|
|2 tablespoons||Dried parsley flakes|
In 3-quart microwave dish, mix together water, onion, salt, pepper, paprika and bay leaf. Add chicken, placing thicker parts toward outside of dish. Cover and microwave on medium-high for 24 minutes, turning and rearranging chicken 3 or 4 times during cooking. Remove chicken to warm bowl; remove bay leaf from liquid and skim off any accumulated fat. Add mushrooms and microwave on high for 2 minutes; pour off liquid and vegetables and reserve. In same baking dish, place margarine and microwave on high for 30 seconds; stir in flour, parsley flakes, paprika and cumin until smooth. Return vegetables and liquid to dish and stir in milk. Cover and microwave on high 8 minutes or until thickened, stirring during cooking. Return chicken to baking dish, spoon gravy over chicken, cover and microwave on medium-high to heat thoroughly, about 3 minutes. Serve with side dishes of mashed potatoes and whole-berry cranberry sauce. Add salt and pepper to taste. Makes 8 servings.
NOTE: Deboned breasts can be substituted in this recipe if your family prefers the boneless items -- adjust microwave cooking time accordingly.
NOTE: Always cook chicken until well done--an internal temperature of 180ø for bone-in items and 160ø for boneless items. All juices from the meat should be clear.
BROADWAY, VA 22815-7275
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