Ingredients:
1/4 cup vegetable oil
2 lb chicken thighs
2 medium carrots, chopped
1 medium onion, chopped
1 small green bell pepper, chopped
1 garlic clove, minced
1 can broccoli and cheese soup
3/4 cup chicken broth
3/4 cup half-and-half
1/2 tsp salt
1/4 tsp pepper
Instructions:
(From "365 To Wok" by Linda Drachman. Harper/Collins; $16.95).
In a wok, heat 2 tablespoons oil over medium-high heat until hot,
swirling to coat sides of pan. Add chicken and cook, turning, until
browned all over, 5-7 minutes. Remove chicken to a plate. Pour off
fat from wok.
In same wok, heat remaining 2 tablespoons oil over medium-high heat.
Add carrots, onion, bell pepper, and garlic and stir-fry until
softened, 5-6 minutes. Return chicken to wok.
In a medium bowl, whisk together soup, chicken broth, half-and-half,
salt and pepper. Pour over chicken and vegetables. Bring ot a boil.
Reduce heat to medium-low, cover, and cook until chicken is tender,
35-40 minutes.
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.
A hen is only an egg's way of making another egg. - Samuel Butler
Chicken Thighs In Cheesy Broccoli Sauce Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
