Ingredients:
1 **heart4hom@aol com**
2 tbsp vegetable oil
3 lb whole chicken -- cut into 8
1 pcs
1 can(10 75oz) cream of
1 celery soup
1/2 cup milk
1 tbsp lemon juice
1/4 tsp ground thyme
1 bay leaf
1/2 tsp salt
1/4 tsp pepper
1 medium-sized onion --
1 chopped
2 medium-sized carrots --
1 coarsely chopped
Instructions:
In a large skillet, heat the oil over medium-high heat and brown the
chicken pieces for 10-12 minutes, until brown on both sides. Remove
the chicken to a platter and drain all but 2 tablespoons of the
liquid from the pan. In a small bowl, whisk together the cream of
celery soup, milk, lemon juice, thyme, bay leaf, salt, and pepper.
Reheat the pan drippings over medium-high heat and add the onion and
carrots; saute for 3-4 minutes or until the onion is soft. Return
the chicken to the skillet, pour the soup mixture over the chicken,
and cover. Reduce the heat to low and simmer for about 30 minutes or
until the chicken is no longer pink and the juices run clear. REMOVE
BAY LEAF BEFORE SERVING!!
Yield: 3-4 servings
Recipe By : Source: WKBWTV
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.
Fables "The Milkmaid and her Pail" "Don't count your chickens before they are hatched." - Aesop
Mr. Foods Chicken Fricassee- 11-3-95 Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
