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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: Brown chicken over high heat in deep saute pan or Dutch oven coated
with non-stick spray. Remove chicken to a platter. Add onion,
mushrooms and garlic to same pan and cook for at least 3 minutes, or
until vegetables are soft. If you are using wine, add it now and cook
over high heat 1 minute.
Add 3 cups of broth, and bring to boil. Reduce the heat to a simmer.
Combine the cornstarch with the remaining cup of broth, mixing
thoroughly. Add to pan and stir until broth thickens slightly.
Return chicken to pan and cook until chicken is cooked through, about
15 minutes. Remove from heat and add the spices and sour cream.
Powter's nutritional analysis per 11-ounce serving: 214 calories, 5.06
grams fat, 22 percent of calories from carbohydrates, 21 percent of
calories from fat. Curiously, she does not list cholesterol or sodium
in any of her analyses.
Source: "C'mon America, Let's Eat! Susan's Favorite Low-Fat Recipes
to Fit Your Lifestyle" by Susan Powter (Simon
&
Schuster, $14)
** The Fort Worth Star Telegram - Food section - 17 January 1996
From: Paul Macgregor Date: 13 Apr 96
| Ingredients:
12 chicken pieces; skinless
1 Pound(s) mushrooms; sliced
-1 medium onion; sliced
1 Tablespoon(s) garlic; minced
24 Teaspoon(s) white wine
-1
1/4 Cup(s) cornstarch
1/2 Teaspoon(s) celery salt
1/4 Teaspoon(s) white pepper
1/2 Teaspoon(s) marjoram
1/2 Teaspoon(s) thyme
1 1/4 Cup(s) nonfat sour cream
3 Tablespoon(s) fresh parsley; chopped |
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