| 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
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