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Receta Bloody Mary Sauce With Chicken (Lf) Chatelaine
by Global Cookbook

Bloody Mary Sauce With Chicken (Lf) Chatelaine
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  Raciónes: 4

Ingredientes

  • 2 c. Spicy Clamato juice or possibly V8
  • 28 ounce Stewed or possibly diced tomatoes, undrained
  • 2 x Garlic, chopped
  • 1 Tbsp. Worcestershire sauce
  • 4 med Chicken breasts, skinless, boneless

Direcciones

  1. Pour entire contents of can of tomatoes into large wide saucepan. If using whole tomatoes, break up. Place over med-high heat. Add in garlic and worcestershire and bring to boil, stirring occasionally. To thicken, gently boil, uncovered and stirring often.
  2. Trim fat from chicken. Cut into 1/2" strips. When sauce is almost as thick as you'd like, add in chicken, separating strips. Reduce heat and simmer, stirring often till chicken is cooked (6-8 mins).
  3. Spoon over warm pasta or possibly rice. Sprinkle with Parmesan.
  4. Great with steamed green vegetable. Refrigerated sauce will keep 2 days.
  5. Var: Stir in 2 tbsp vodka into sauce with chicken and 2-3 thinly sliced celery stalks. For extra fire, add in warm pepper sauce.
  6. Preparation Time: 00:50