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Chicken Micro Pot-Au-Feu

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B6, B9, H, C, P
MineralsNatrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Boneless skinless chicken breast halves - rinsed well

  2. And cut into l" cubes

  3. 1 Onion - coarsely chopped (large)

  4. 3 Garlic cloves - minced

  5. 1 1/2 cups 355ml Chicken broth

  6. 1/2 cup 118ml Dry white wine

  7. 1/2 teaspoon 2 1/2ml Tabasco pepper sauce

  8. 3 teaspoons 15ml Carrots - trimmed, peeled, (medium)

  9. 2" by l/

  10. 4" by l/

  11. 4" sticks

  12. 1 Celery stalk - sliced l/

  13. 2" thick

  14. 1 tablespoon 15ml Cornstarch

  15. 1 cup 237ml Peas (fresh, canned or frozen)

  16. 1/2 cup 73g / 2.6oz Finely-chopped parsley

  17. (or 2 tspns dried parsley flakes)

  18. 1 1/2 tablespoons 22ml Fresh rosemary leaves

  19. (or l tspn dried rosemary)

  20. 1/4 teaspoon 1 1/3ml Salt

  21. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. This recipe yields 4 servings.

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