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Chicken Micro Pot-Au-Feu




Source of Recipe


FDU


Recipe Introduction


Yield: 4


List of Ingredients




4 x Boneless skinless chicken breast halves rinsed well
and cut into l" cubes
1 lrg Onion coarsely chopped
3 x Garlic cloves minced
1 1/2 cup Chicken broth
1/2 cup Dry white wine
1/2 tsp Tabasco pepper sauce
3 med Carrots trimmed, peeled,
and cut 2" by l/4" by l/4" sticks
1 x Celery stalk sliced l/2" thick
1 tbl Cornstarch
1 cup Peas (fresh, canned or frozen)
1/2 cup Finely-chopped parsley
(or 2 tspns dried parsley flakes)
1 1/2 tbl Fresh rosemary leaves
(or l tspn dried rosemary)
1/4 tsp Salt
1/4 tsp Freshly-ground black pepper


Recipe



In 2-quart microwave-safe casserole, place chicken, onion, garlic, chicken broth, wine, Tabasco sauce, carrots and celery. Cover and cook on high l5 minutes or until meat and vegetables are tender, stirring once. Uncover.

Dissolve cornstarch in l/4 cup cooking liquid. Add to chicken mixture and stir thoroughly until blended. Add peas, parsley and rosemary. Cover. Cook on high 3 minutes, or until sauce has thickened. Remove from oven. Season to taste with salt, pepper and additional Tabasco sauce as desired.

This recipe yields 4 servings.