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Country Chicken Country Chicken

1 1/2 to 2 lbs skinless chicken breast, quartered
3 Tbsp all-purpose flour
3 cups reduced-sodium, defatted chicken broth
6 small white onions (pearl onions), peeled
2 cloves garlic, minced
10 large mushrooms, quartered
1 can (14 1/2oz) whole tomatoes with juice
1 tsp dried thyme
1/4 cup fresh minced parsley
2 bay leaves
1 Tbsp soy sauce
Freshly ground black pepper to taste

Lightly dust the chicken with the flour, then shake off the excess. Heat a thin layer of broth in a heavy-bottomed, nonstick pot. Brown the chicken, adding more broth as necessary. Once browned, remove the chicken to a plate. In the same pot, cook the onions and garlic in the remaining broth. Scrape up the flour from the bottom of the pot with a wooden spoon. This will form a gravy with the next ingredients. Add the mushrooms and cook for a few minutes until they wilt. Add the tomatoes, barely crushing them with your hands as they go into the pot. Return the chicken to the pot and add the remaining ingredients. Simmer, covered, for 30 minutes. Serve over rice or noodles.

Yield: 4 servings

Source: 1,000 Lowfat Recipes by Terry Blonder Golson
Submitted by Tae Bo Master

Low-Fat Dishes

Poultry Dishes

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