Chicken Angelique
By: Anonymous
Published: Thursday, December 3, 2009 - 1:49am

Ingredients




1 cup chopped onion
1 cup sliced mushrooms
2 tablespoons chicken broth
1/2 cup dry white wine
1 chicken breast, skinned ¾ lb., cook before adding to  cup nonfat powdered milk
2 tablespoons cornstarch
1 cup cold defatted chicken broth
1/2 cup frozen peas
1/2 cup quartered artichoke hearts
1 tablespoon lemon peel
2 tablespoons parsley
1 pkg. whole wheat fettuccine or 
Preparation

1 1. Cook onions and then the mushrooms in 2 tablespoons of chicken broth. Add wine and add chicken pieces. 2 2. Blend nonfat dry milk, 1 cup of cold chicken stock and cornstarch. Add onion/mushroom mixture. Cook until thickened. 3 3. Add peas, artichoke hearts, lemon peel and parsley. Simmer for about 5 minutes or until heated through. 4 4. Serve over brown rice, pasta or Japanese potato pasta. 








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Yield:




4.0 servings





Added:

    Thursday, December 3, 2009 - 1:49am  


Creator: 

Anonymous 










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Preparation

 1  1. Cook onions and then the mushrooms in 2 tablespoons of chicken broth. Add wine and add chicken pieces.  2  2. Blend nonfat dry milk, 1 cup of cold chicken stock and cornstarch. Add onion/mushroom mixture. Cook until thickened.  3  3. Add peas, artichoke hearts, lemon peel and parsley. Simmer for about 5 minutes or until heated through.  4  4. Serve over brown rice, pasta or Japanese potato pasta.