| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken ten, Poultry | 2 | Servings | |
INGREDIENTS
| 4 | oz | Chicken breast; skinned and boned |
| 1 | ts | No chol margarine |
| 4 | oz | Mushrooms; sliced |
| 1/2 | pk | Mushroom gravy |
| 1 | c | Water |
| 1 | Cube mushroom gravy/bouillon; Telma | |
| 1 | ts | Dry white sherry; optional |
| 4 | Sun-dried tomatoes; revived and chopped | |
| 1 | tb | Parmesan cheese |
| Salt and pepper | ||
| 1 | pn | Sugar; |
| Marjoram; | ||
| Paprika; and | ||
| Turmeric | ||
| Chopped parsley; for garnish |
INSTRUCTIONS
Revive the tomatoes in water (no oil) for several hours. Mix 1/2 package of mushroom gravy powder with 1/2 cup of warm water (do not thicken, yet). Quickly grill chicken breast, and cuts into bite-sized pieces. (i.e, ridged griddle on stove top, no oil). In a skillet, lightly saute mushrooms in a little margarine. Add ingredients in order given. Serve with fettucini and steamed brocco-flower. Pat Note: Grilled chicken tenderloins and sun-dried tomatoes in a mushroom sauce accented with sherry tossed with fettucini. Low-chol meal. Recipe by: Pat's Version of a Stouffers Creative Recipe Posted to MC-Recipe Digest V1 #1069 by KitPATh <phannema@wizard.ucr.edu> on Jan 31, 1998
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