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Ingredientes
- 2 Tbsp. Vegetable oil
- 3 lb Whole chicken -- cut into 8
- Â Â Pieces
- 1 can (10 75z) cream of
- Â Â Celery soup
- 1/2 c. Lowfat milk
- 1 Tbsp. Lemon juice
- 1/4 tsp Grnd thyme
- 1 x Bay leaf
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 med -sized onion --
- Â Â Minced
- 2 med -sized carrots --
- Â Â Coarsely minced
Direcciones
- In a large skillet, heat the oil over medium-high heat and brown the chicken pcs for 10-12 min, till brown on both sides. Remove the chicken to a platter and drain all but 2 Tbsp. of the liquid from the pan. In a small bowl, whisk together the cream of celery soup, lowfat milk, lemon juice, thyme, bay leaf, salt, and pepper. Reheat the pan drippings over medium-high heat and add in the onion and carrots; saute/fry for 3-4 min or possibly till the onion is soft. Return the chicken to the skillet, pour the soup mix over the chicken, and cover. Reduce the heat to low and simmer for about 30 min or possibly till the chicken is no longer pink and the juices run clear. REMOVE BAY LEAF BEFORE SERVING!!
- Yield: 3-4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 575 | |
| Calories from Fat 378 | 66% |
| Total Fat 42.03g | 53% |
| Saturated Fat 10.69g | 43% |
| Trans Fat 0.18g | |
| Cholesterol 175mg | 58% |
| Sodium 466mg | 19% |
| Potassium 495mg | 14% |
| Total Carbs 2.74g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.68g | 1% |
| Protein 44.17g | 71% |
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