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Chicken And Vegetables Supreme |
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Serves: 4 Print this Recipe1 chicken breast split and skinned (about 3/4 lb.) 4 chicken thighs skinned (about 3/4 lb.) 3/4 pound red potatoes (2 1/2 -inch), each cut in 8 wedges 2 cups water 1/3 cup flour 4 teaspoons chicken bouillon 1 tablespoon dried minced onion 1 teaspoon paprika 1 teaspoon poultry seasoning ground 1/2 teaspoon browning and seasoning sauce 1 10-ounce package peas and carrots In a 12 x 8 x 2-inch glass baking dish, arrange chicken breast and thighs with the thickest parts to the outside edges of the dish. Fill the center with potatoes. In a medium bowl, stir water, flour, bouillon, onion, paprika, poultry seasoning and browning and seasoning sauce until well blended; pour over chicken. Cover tightly with plastic wrap, piercing to allow steam to escape. Microwave at 100% power (700 watts) for 25 minutes or until chicken loses almost all its pink color, rotating dish after 15 minutes. Stir in peas and carrots; rearrange chicken. Re-cover. Microwave at 100% power for 3 to 5 minutes or until the peas and carrots are warm. Remove from oven, cover with foil and let stand for 5 minutes before serving. Chicken And Vegetables Supreme comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Charleston Chicken Cheesy Garden Casserole Chicken And Vegetables Supreme Chicken Milanese Chinese Hens With Orange Rice Chutney Pork Chops Creole Fish Energy-Saving Roast Maria's Beef Stew Pork Saté Rack Of Lamb Reuben Meat Loaf Roast Pork Tenderloins With Apple Stuffing Runzas Salmon Crepes Salmon Steaks With Green Beans Almondine Saturday Night Stir-Fry Sausage And Hot Potato Salad Skillet Mostaccioli Spicy Beef Bake Stuffed Luncheon Lettuce Swedish-Style Pot Roast Tamale Corn Bread Pie Tangy Alsace Chicken Turkey Tonnato |
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