| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 x ca. 450 g | Meaty chicken; (breast halves thighs, drumsticks) |
| | Nonstick spray coating |
| 1 Tasse | Mushrooms; sliced fresh |
| 1 Tasse | Celery sliced |
| 1 Tasse | white wine dry |
| 1 Tasse | Carrot coarsely chopped |
| 1 mittel | Onion; cut into sm wedges |
| 10 Milliliter | Garlic minced |
| 1 | Bayleaf |
| 2 Esslöffel | Parsley snipped |
| 1/4 Teelöffel | Thyme; dried crushed |
|
Remove the skin from the chicken. Rinse chicken; pat dry. Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat. Brown chicken on all sides in hot skillet. Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or till chicken is tender and no longer pink. Discard bay leaf. Transfer chicken and vegetables platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or till reduced to 1/2 cup. Pour sauce over chicken and vegetables. Makes 6 servings.
Food Exchanges per serving: 3 Lean Meat Exchanges + 1 Vegetable Exchange Cho: 68; Pro: 22: Fat: 6g; Cal: 187;
Brought to you and yours by Nancy O'Brion and her Meal-Master
|
|
Anmerkungen zum Rezept:
keine |
