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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