| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian4 | 6 | servings |
INGREDIENTS
| 2 | Frying chicken; cut in small pieces | |
| Flour; for dredging | ||
| 4 | tb | Oil; (4 to 6) |
| 2 | c | Chopped onions |
| 2 | c | Chopped celery |
| 1/2 | c | Chopped parsley |
| 2 | tb | Dried basil; –or– |
| 1/4 | c | Fresh basil; chopped |
| Salt and pepper | ||
| 1 | c | Chicken broth; (approximately) |
INSTRUCTIONS
Dredge the chicken pieces very lightly in flour. Heat 4 Tbsp oil in a large heavy skillet and brown the chicken on all sides over medium heat. Remove and keep warm. Add a little more oil, if necessary, and sauté.the onions until transparent. Add the celery and parsley and saute, stirring frequently, for about 5 minutes. Stir in the basil and return the chicken to the pan. Season with salt and pepper to taste. Add the broth, stir gently to blend and cook over medium-low heat, stirring occasionally, until the chicken and vegetables are tender. Add a little more broth if necessary to maintain liquid level in the pan. Per serving: 119 Calories (kcal); 10g Total Fat; (69% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 167mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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