| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Poultry, Main dish |
2 |
Servings |
INGREDIENTS
| 3/4 |
c |
Vegetable juice |
| 1 1/2 |
ts |
Flour |
| 2 |
ts |
Paprika |
| 1/2 |
ts |
Seasoned salt |
| 1 |
ts |
Olive oil |
| 1/4 |
c |
Sliced green onions including tops |
| 1 |
|
Garlic clove; minced |
| 1/2 |
lb |
Chicken breasts cut in 2-inch strips |
| 2 |
tb |
Dairy sour cream |
| 1 |
c |
Hot cooked rice |
|
|
Snipped fresh parsley |
INSTRUCTIONS
GARNISH
Combine vegetable juice, flour, paprika, and salt in small bowl; set
aside. Heat oil in medium skillet over medium heat. Add onions and
garlic; cook 1 minute. Add chicken strips and cook until chicken is
lightly browned. Add vegetable juice mixture. Cook until mixture boils,
stirring often. Reduce heat to low; cover and simmer 15 minutes. Remove
from heat and stir in sour cream. Serve over rice. Sprinkle with
parsley.
Microwave Oven Instructions:
============================
Combine vegetable juice, flour, paprika, and salt in small bowl; set
aside. Combine oil, onions and garlic in medium microproof baking dish.
Cover and cook on HIGH (maximum power) 1 minute. Add chicken strips and
cook on HIGH 1 minute. Stir and cook 1 additional minute or until chicken
loses its pink color. Add vegetable juice mixture, cover and cook on HIGH
2 to 3 minutes, or until mixture boils. Stir, cover, and cook on
MEDIUM-LOW (30% power) 15 minutes. Remove from oven and stir in sour
cream. Serve over rice. Sprinkle with parsley.
Each serving provides:
* 335 calories
* 29.2 g. protein
* 8.6 g. fat
* 33.4 g. carbohydrate
* 914 mg. sodium
* 76 mg. cholesterol
Source: Cooking for Two or a Few
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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