300 Chicken Recipes
1 c. each, dry white wine, water
1/2 c. 2% milk
3/4 tsp. salt
1/4 tsp. dried tarragon leaves, crushed
Dash garlic powder
1/4 tsp. freshly ground black pepper
2 tbsp. each, chopped green onions, fresh parsley
Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium saucepan.
Add 3 tablespoons of flour and stir over medium heat for 1 minute; do not brown. Add
chicken stock and skim milk. Using a wire whisk, stir the mixture over medium heat until
it comes to a boil.
Continue to cook 1 minute more; set aside. Melt remaining
1 tablespoon margarine in a large skillet along with canola oil. Add chicken and cook
over medium heat until brown on both sides, about 5 minutes. Remove chicken and
place in baking dish sprayed with non-stick vegetable coating.
Cook mushrooms in same skillet 5 minutes. Stir in remaining 1 tablespoon flour, the
sauce, and the wine and water. Simmer, stirring, until thickened about 10 minutes. Stir
in 2% milk, salt, tarragon, garlic powder and pepper. Pour over chicken and bake,
uncovered until hot (45 minutes). Sprinkle with green onions and parsley; bake 5
minutes.
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NO PEEK CHICKEN
1 1/2 c. Minute Rice, uncooked
1 chicken, cut up or pieces
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
Mix dry rice with mushroom and celery soup. Rinse out cans with a little water and add
to mix. Place chicken on top of rice mixture. Sprinkle onion soup on chicken rice
mixture. Seal pan completely with tin foil. Bake at 325 degrees for 1 hour. Do not peek
or uncover until done.
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