Chicken Micro Pot-Au-Feu

Yield: 4 Servings
Categories: Tabasco
4Chicken breast halves; boneless, skinless (about 6 ounces each) rinsed well and cut into l-inch cubes
1lgOnion; coarsely chopped
3Cloves garlic; minced
1 1/2cChicken broth
1/2cDry white wine
1/2tsTABASCO pepper sauce
3mdCarrots; trimmed, peeled and cut into sticks 2 x 1/4 x 1/4"
1Stalk celery; sliced l/2-in. thick
1tbCornstarch
1cPeas; (fresh, canned or frozen)
1/2cFinely chopped parsley or 2 teaspoons dried parsley flakes
1 1/2tbFresh rosemary leaves or l teaspoon dried rosemary
1/4tsSalt
1/4tsBlack pepper
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