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Ingredientes
- 2 1/2 to 3 pound broiler - fryer chicken
- 2 tbsp. vegetable oil
- 1 1/2 c. water
- 2 teaspoon instant chicken bouillon
- 1/2 teaspoon dry basil leaves
- 1 bay leaf
- 1 pound soft-shelled summer squash (crookneck, zucchini or possibly scalloped)
- 1/2 lb fresh string beans cut lengthwise into strips
- 2 med. onions cut into 1/2 inch slices
- 1 teaspoon salt
- 1/2 c. pitted ripe olives, liquid removed
- 1 tbsp. cornstarch
- 2 tbsp. cool water
- 1 pkg. (9 ounce.) frzn French style green beans, thawed, can be substituted
Direcciones
- Brown chicken pcs in oil in 12 inch skillet or possibly Dutch oven; drain. Add in 1 1/2 c. water, the bouillon, basil and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 min.
- Remove stem and blossom ends from squash, but don't pare. Cut crookneck and zucchini lengthwise in half; cut scalloped crosswise in half. Place squash, beans and onions on chicken. Sprinkle with salt. Heat to boiling; reduce heat. Cover and simmer till chicken is done and vegetables are tender, 20 to 25 min.
- Remove chicken and vegetables to serving platter; top with olives. Mix cornstarch and 2 Tbsp. water, stir into liquid in skillet. Cook over medium heat; stirring constantly, till mix thickens and boils. Boil and stir one minute. Serve over chicken and vegetables. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 12 servings | |
| Calories 314 | |
| Calories from Fat 200 | 64% |
| Total Fat 22.27g | 28% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.06g | |
| Cholesterol 53mg | 18% |
| Sodium 251mg | 10% |
| Potassium 309mg | 9% |
| Total Carbs 12.05g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 0.7g | 0% |
| Protein 16.2g | 26% |
