| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 6 |
|
Split breasts or breast halves (up to 8) |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Pepper |
| 1 |
md |
Onion; sliced thin |
| 1/4 |
lb |
Mushrooms; sliced thin |
| 3 |
tb |
Margarine |
| 2 |
tb |
Dried parsley flakes |
| 1 1/2 |
c |
Water |
| 1 1/2 |
ts |
Salt |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Milk |
| 1 |
ts |
Paprika |
INSTRUCTIONS
In 3-quart microwave dish, mix together water, onion, salt, pepper,
paprika and bay leaf. Add chicken, placing thicker parts toward outside of
dish. Cover and microwave on medium-high for 24 minutes, turning and
rearranging chicken 3 or 4 times during cooking. Remove chicken to warm
bowl; remove bay leaf from liquid and skim off any accumulated fat. Add
mushrooms and microwave on high for 2 minutes; pour off liquid and
vegetables and reserve. In same baking dish, place margarine and microwave
on high for 30 seconds; stir in flour, parsley flakes, paprika and cumin
until smooth. Return vegetables and liquid to dish and stir in milk. Cover
and microwave on high 8 minutes or until thickened, stirring during
cooking. Return chicken to baking dish, spoon gravy over chicken, cover and
microwave on medium-high to heat thoroughly, about 3 minutes. Serve with
side dishes of mashed potatoes and whole-berry cranberry sauce. Add salt
and pepper to taste. Makes 8 servings.
NOTE: Deboned breasts can be substituted in this recipe if your family
prefers the boneless items -- adjust microwave cooking time accordingly.
NOTE: Always cook chicken until well done--an internal temperature of 180°
for bone-in items and 160° for boneless items. All juices from the meat
should be clear.
WAMPLER-LONGACRE INC.
BROADWAY, VA 22815-7275
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