Chicken Micro Pot-Au-Feu

Recipe Ingredients

4		Boneless skinless chicken breast halves - rinsed well
		And cut into l" cubes
1		Onion - coarsely chopped (large)
3		Garlic cloves - minced
1 1/2 cups	355ml	Chicken broth
1/2 cup	118ml	Dry white wine
1/2 teaspoon	2.5ml	Tabasco pepper sauce
3 teaspoons	15ml	Carrots - trimmed, peeled, (medium)
		And cut 2" by l/4" by l/4" sticks
1		Celery stalk - sliced l/2" thick
1 tablespoon	15ml	Cornstarch
1 cup	237ml	Peas (fresh, canned or frozen)
1/2 cup	73g / 2.6oz	Finely-chopped parsley
		(or 2 tspns dried parsley flakes)
1 1/2 tablespoons	22ml	Fresh rosemary leaves
		(or l tspn dried rosemary)
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

In 2-quart microwave-safe casserole, place chicken, onion, garlic, chicken broth, wine, Tabasco sauce, carrots and celery. Cover and cook on high l5 minutes or until meat and vegetables are tender, stirring once. Uncover.

Dissolve cornstarch in l/4 cup cooking liquid. Add to chicken mixture and stir thoroughly until blended. Add peas, parsley and rosemary. Cover. Cook on high 3 minutes, or until sauce has thickened. Remove from oven. Season to taste with salt, pepper and additional Tabasco sauce as desired.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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