| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ethnic, Main dishes, Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, cut up into pieces |
| 4 |
tb |
Butter |
| 1 |
lg |
Onion |
| 1/2 |
ts |
Pepper, freshly ground |
| 1 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 2 |
c |
Chicken broth |
| 4 |
tb |
Butter |
| 4 |
c |
Celery, diced |
| 1 |
c |
Parsley, chopped |
| 3 |
tb |
Lemon juice |
INSTRUCTIONS
Melt butter in a 2 quart pot. Add chicken, onions, and seasoning and saute
until the chicken is browned and onions are softened. Add chicken broth to
kettle and cover, and let cook for about 30 minutes until the chicken is
cooked through. Melt 4 tablespoons butter in a skillet and add celery and
parsley and saute it for 10 minutes. Add the sauteed vegetables and lemon
juice to the meat and let simmer for another 15 minutes. Serve with rice.
Serving Ideas : Rice
Recipe by: Nancy Gavlak Posted to TNT - Prodigy's Recipe Exchange
Newsletter by NGavlak@aol.com on Apr 29, 1997
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