Recipe - Chicken Micro Pot-Au-Feu

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

In 2quart microwavesafe 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@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 6, 1998