| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Favorites, Poultry, Soups |
6 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts |
| 6 |
c |
Water |
| 3 |
|
Bouillon cubes |
|
|
Olive oil |
| 1 |
|
Onion; chopped |
| 4 |
|
Garlic cloves |
| 3 |
|
Carrots |
| 3 |
|
Celery stalks |
|
|
Sage |
INSTRUCTIONS
Bake chicken for 1 hour at 425. Set Aside to cool. Saute onion and garlic
in olive oil till soft. Remove skin and bones from chicken and chop into
bite size chunks. Add water, chicken, and bouillon to onions. Chop celery
and carrots; add to pot. Add about 2 teaspoons of sage. Cover and simmer 1
hour.
Mickey Forster AWXP96A
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
AWXP96A@prodigy.com ( MICKEY L FORSTER) on 3 Ap, r 1997
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”