Chicken Micro Pot-Au-Feu
| Yield: | 4 Servings |
| Categories: | Tabasco |
| 4 | Chicken breast halves; boneless, skinless (about 6 ounces each) rinsed well and cut into l-inch cubes | |
| 1 | lg | Onion; coarsely chopped |
| 3 | Cloves garlic; minced | |
| 1 1/2 | c | Chicken broth |
| 1/2 | c | Dry white wine |
| 1/2 | ts | TABASCO pepper sauce |
| 3 | md | Carrots; trimmed, peeled and cut into sticks 2 x 1/4 x 1/4" |
| 1 | Stalk celery; sliced l/2-in. thick | |
| 1 | tb | Cornstarch |
| 1 | c | Peas; (fresh, canned or frozen) |
| 1/2 | c | Finely chopped parsley or 2 teaspoons dried parsley flakes |
| 1 1/2 | tb | Fresh rosemary leaves or l teaspoon dried rosemary |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
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