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    Chicken Etouffee


    Source of Recipe


    gijane

    List of Ingredients




    1 lg onion, chopped
    1 sm green pepper, chopped
    1/2 sm sweet red pepper, chopped
    2 stalks celery, chopped
    1 clove garlic, minced
    2 tbsp margarine
    2 tbsp flour
    3 cup chopped,cookd chicken breast
    3/4 cup water
    3/4 tsp dry chicken bouillon powder
    1/2 tsp dried whole thyme
    1/4 tsp salt
    1/4 tsp red pepper
    1 dash hot sauce
    2 cup hot cooked parboiled rice
    1 tbsp chopped fresh parsley

    Recipe



    Coat a large skillet with Pam; place over med heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley.

    PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg iron, 352 mg sodium, 32 mg calcium.




    Servings: 8

 

 

 


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