Pollo In Bianco (chicken In White Sauce)

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Italian4	6	Servings

INGREDIENTS

2		Frying chicken, cut in small
		pieces
		Flour, for dredging
4	T	Oil, 4 to 6
2	c	Chopped onions
2	c	Chopped celery
1/2	c	Chopped parsley
2	T	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
sautÃ©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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 183 Calories From Fat: 85 Total Fat: 9.6g Cholesterol: 0mg Sodium: 170.3mg Potassium: 366.6mg Carbohydrates: 23.1g Fiber: 3.4g Sugar: 11.7g Protein: 2.9g