| 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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