Friday, 3 May 2013

chicken potpies,chicken ideas

Try this wet and soft chicken-and-potato bowl with its frothy, delicious gravy tonight! Just fix it each morning, then forget about it until supper. Michele Trantham - Waynesville, Northern Carolina

chicken potpies,chicken ideas

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    3 tbsps all-purpose flour
    4 boneless skin free poultry sections (6 oz. each)
    2 tbsps olive oil
    4 method red apples, cut into wedges
    2 glasses fresh baby green beans, cut in half lengthwise
    1 can (4 ounces) mushroom arises and piecces, drained
    4 processed whole green chilies, cut into 1/2-inch slicces
    1 can (10-3/4 ounces) compacted cream of red onion broth, undiluted
    1/4 cup 2% milk
    1/2 tsp. poultry seasoning
    1/4 tsp. salt
    1/4 tsp. dry peppermint, crushed
    1/4 tsp. pepper


    Position flour in a huge resealable plastic bag. Add poultry, one piece at a time; tremble to cover. In a huge container, brownish poultry in oil on both factors.
    Meanwhile, put the apples, green beans, weeds and chilies in a oiled 5-qt. crock pot. In a normal size dish, merge the staying substances. Add half of broth combination over fresh vegetables.
    Transfer poultry to slowly cooker; top with staying broth combination. Cover and prepare on low for 3-1/2 to 4 hours or until a temperature gauge flows 170°. Yield: 4 meals.

Editor's Note: This formula was examined with McCormick’s Montreal Chicken Preparing. Look for it in the liven section.

Nutritional Facts 1 poultry with 1-1/2 glasses veggie combination is equal to 451 calorie consumption, 15 g fat (3 g soaked fat), 105 mg cholesterol, 1,046 mg sodium, 38 g carbs, 4 g roughege, 40 g proteines

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