| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Mr. food, Mrfood2 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
|
Chicken; (2-1/2 to 3 pounds), |
|
|
; cut into 8 pieces |
| 1 |
cn |
Cream of celery soup; (10-3/4 ounces) |
| 1/2 |
c |
Milk |
| 1 |
tb |
Lemon juice |
| 1/4 |
ts |
Dried thyme |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
md |
Onion; chopped |
| 2 |
md |
Carrots; coarsely chopped |
INSTRUCTIONS
In a large skillet, heat the oil over medium-high heat. Add the
chicken and brown for about 5 minutes per side. 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 soup, milk, lemon juice, thyme,
bay leaf, salt, and pepper. Reheat the reserved pan drippings over
medium-high heat and add the onion and carrots; saute for 3 to 4
minutes, or until the onion is soft. Return the chicken to the
skillet and pour the soup mixture over it. Reduce the heat to low,
cover, and simmer for about 30 minutes, or until the chicken is no
longer pink and the juices run clear. Remove the bay leaf before
serving.
NOTE: Serve over hot cooked rice or noodles.
Converted by MC_Buster.
NOTES : 3 to 4 servings
Converted by MM_Buster v2.0l.
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