"Slightly" Italian Chicken - Pjxg05a
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4 Servings
Judy Garnett
Pam; or other veg. spray
4 Lg boneless chicken breasts
(Remove all skin)
1 Can mushroom pieces; drained
1 Can artichoke hearts; drain
1 Bunch green onions; chopped
-----------------------------------SAUCE-----------------------------------
1 tb Qk-cooking tapioca; (heaping
2 tb Fresh lemon juice; *
1 ts Dried oregano
1 ts Garlic powder
1 Env. low-sod. ckn bouillon
1/3 c Low-cal Italian salad dsg.
1/2 c White wine
1 ts Worcestershire sauce; **
Spray crock inside with Vegetable Spray. Place drained mushrooms, drained
artichoke hearts and chopped green onions in bottom of crockpot. Sprinkle
vegetables with a heaping Tablespoon of quick-cooking tapioca and 1
envelope of chicken bouillon (I use MBT brand of low-sodium chicken
bouillon, but any will do). If you're using granulated bouillon, use about
a heaping teaspoon. Place well-washed and dried boneless chicken breasts
(all skin and fat removed). Combine remaining sauce ingredients and pour on
top of chicken and vegetables. Cover and set crockpot on High. Cook 5-6
hours or until tender. The tapioca thickens the sauce while it cooks (you
can't even guess the tapioca is in there later). Hope you enjoy. Judy
Garnett pjxg05a * I used Minute Maid fresh frozen lemon juice because I
don't like the taste of Real-Lemon and I didn't have a fresh lemon on hand.
** I use Angostura brand low-sodium worcestershire
06/02/92 1:21 PM
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