| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Poultry |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Margarine |
| 4 |
lg |
Chicken breasts; halved |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Paprika |
| 1 |
ts |
Ginger |
| 1/4 |
ts |
Chili powder |
| 1 |
cn |
Crushed tomatoes |
| 1 |
c |
Chicken broth or boullion (omit salt) |
| 1/2 |
lb |
Mushrooms; sliced |
| 1 |
c |
Heavy cream |
INSTRUCTIONS
submitted by: dev_lck@shsu.edu (Lori, Huntsville, Texas)
Melt margerine in dutch oven and brown chicken. Remove the chicken and
saute the onion and garlic. Add spices, tomatoes, broth and mushrooms. Add
chicken. Simmer covered 40 min. or until chicken is tender.
Blend cornstarch with cream to a smooth paste. (about 1 Tbs cornstarch).
Stir into the sauce. Simmer gently 5 min., stirring constantly. Pour sauce
Recipe Archive - 01 July 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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