Ingredients:
8 each thighs, chicken, skinned, - broiler, /fryer type - fat
1 tbsp oil, vegetable
3 medium potatoes, red skinned, - scrubbed,, cut in - 1/4-inc
1 medium onion, sliced
1/2 lb mushrooms, quartered
1 large tomato, coarsely chopped
1/4 cup broth, chicken
1/4 cup wine, white, dry
1/2 tsp oregano
3/4 tsp salt, divided
1/4 tsp pepper
1 tbsp parsley, chopped
Instructions:
Sprinkle the chicken with a 1/4 teaspoon of salt.
In a large non-stick fry pan, heat the oil over medium-high
temperature heat.
Add chicken and cook, turning, about 8 minutes or until brown on
both sides. Remove chicken; set aside.
In the same pan, layer potatoes, onion, chicken, mushrooms, and
tomato.
In 1-cup measure, mix together broth and wine. Pour over chicken
and vegetables. Sprinkle oregano, remaining salt and pepper over all.
Heat to boiling; cover, reduce heat to medium-low and cook for
about 20 minutes or until the chicken and vegetables are fork tender.
Sprinkle with fresh parsley before serving.
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
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.
The chicken is the country's, but the city eats it. - George Herbert
Chicken-Vegetable Skillet Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
