Chicken micro pot-au-feu

4 Servings

Ingredients

Quantity Ingredient
4 Chicken breast halves; boneless, skinless (about 6 ounces each) rinsed well and cut into l-inch cubes
1 large Onion; coarsely chopped
3 Cloves garlic; minced
1½ cup Chicken broth
½ cup Dry white wine
½ teaspoon TABASCO pepper sauce
3 mediums Carrots; trimmed, peeled and cut into sticks 2 x 1/4 x 1/4\"
1 Stalk celery; sliced l/2-in. thick
1 tablespoon Cornstarch
1 cup Peas; (fresh, canned or frozen)
½ cup Finely chopped parsley or 2 teaspoons dried parsley flakes
1½ tablespoon Fresh rosemary leaves or l teaspoon dried rosemary
¼ teaspoon Salt
¼ teaspoon Black pepper

Directions

In 2-quart microwave-safe casserole, place chicken, onion, garlic, chicken broth, wine, TABASCO sauce, carrots and celery. Cover and cook on high l5 minutes or until meat and vegetables are tender, stirring once. Uncover.

Dissolve cornstarch in l/4 cup cooking liquid. Add to chicken mixture and stir thoroughly until blended. Add peas, parsley and rosemary. Cover. Cook on high 3 minutes, or until sauce has thickened. Remove from oven. Season to taste with salt, pepper and additional TABASCO sauce as desired.

Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 6, 1998

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