French Country Chicken

Avistine Kendrix, FHS

  • Vegetable oil
  • 2 whole boneless chicken breasts (1 lb) cut into bite-size pieces
  • 1 lb potatoes, cut into 1/2 inch cubes
  • 2 medium size carrots, cut into 1/4 inch slices
  • 2 ribs celery, cut into 1/4 inch slices
  • 4 oz mushrooms, quartered (1 cup)
  • 1 large clove garlic, crushed
  • 1/2 cup fresh or frozen peas
  • 1 Tbsp butter or margarine
  • 1/4 cup dry white wine
  • 1/4 cup chopped fresh parsley

In 12 inch skillet over medium high heat, heat 1 tablespoon oil; add chicken. Cook stirring occasionally, about 10 minutes until golden brown. Remove chicken to bowl; set aside. In same skillet, heat 2 tablespoons oil. Add potatoes, carrots, celery, mushrooms and garlic; cook 10 to 12 minutes, stirring occasionally until tender. Add cooked chicken, peas, butter, wine and 1/4 cup water. Bring to boil. Reduce heat to low: cover and simmer 5 minutes to blend flavors. Sprinkle with parsley.

Makes 4 servings.





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