Ingredients:
2 chicken breasts, boneless
1 tbsp oil
8 oz mushrooms, canned
1 tbsp flour
11 oz cream of mushroom soup
1 cup port wine
1 cup water
1/4 cup dry milk powder
1 tsp salt
1/4 tsp tarragon leaves
1/4 tsp black pepper
15 oz artichoke hearts
6 green onions
2 tbsp parsley
Instructions:
Remove bones, skin, and all fat from chicken; cut into bite-sized
pieces. In large skillet, heat oil on medium. Brown chicken on all
sides. Drain mushrooms and add to skillet. Stir in flour. Add soup,
wine, and water; cook, stirring, about 10 minutes, until sauce
thickens. Stir in dry milk, salt, tarragon, and pepper. Drain
artichoke hearts. Chop green onions. Mix in artichoke hearts, green
onions, and parsley. Heat through and serve over rice. For heartier
servings, add frozen green beans or peas after sauce thickens. The
original recipe called for 1/2 c cream rather than
1/4 cup dry milk.
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"I know [canned music] makes chickens lay more eggs and factory workers produce more. But how much more can they get out of you on an elevator?" - Victor Borge
Capital Chicken Skillet Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
