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March 2019

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WineSauced Chicken Recipe

WineSauced Chicken recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print WineSauced Chicken recipe  PDF

3 1/2 ounces fine noodles (1 3/4 cups)
1 pound boneless skinless chicken breast halves
OR turkey breast tenderloin steaks 7 1/2 ounces canned tomatoes undrained
4 ounces canned sliced mushrooms drained
1/3 cup tomato sauce
1/4 cup dry red wine
1 tablespoon cornstarch
1 1/2 chicken broth cube
1/2 garlic clove minced
1/4 teaspoon dried basil crushed
3/4 cup small frozen whole onions

Advance preparation time: 30 minutes Final preparation time: 10 to 60 minutes
Cook noodles according to the directions on the package, e cept use 4 cups of hot water in a large pan. Drain and rinse with cold water, and drain again. Meanwhile, slice the chicken into 3/4 inch strips. Spray a cold, large non stick skillet with cooking spray, add the chicken and cook over medium high heat just until tender and no longer pink (about 4 minutes) turning the pieces occasionally. Drain the mushrooms. Cut up the tomatoes but remember to save the juice. In a saucepan, combine the tomatoes and juice, the drained mushrooms, tomato sauce, wine, cornstarch, bouillon granules, garlic, and basil. Cook and stir over medium high heat until the mi ture thickens and is bubbly. Cook and stir for another 2 minutes. Remove from heat. Stir in the chicken and the onions. Spoon the pasta to one side of 4 individual shallow baking dishes . Spoon the tomato chicken mi ture on the other side. Cover with clear plastic wrap and then foil. Seal, label, and freeze.
Use microwave safe dishes if the casseroles will be reheated in the microwave.
RE HEATING: Conventional oven: Remove plastic wrap. Cover with foil. Bake frozen casserole, covered, in a 375 B0 F. oven for 1 hour or until heated through. Microwave oven: Remove foil. Cover with vented plastic wrap or wa paper. Cook on 70 power (medium high) for 9 minutes (1 serving) or 16 18 minutes (2 servings) or until heated through, turning the dishes once.
Per serving: 276 Kcal 4g fat (0.8g sat fat) 11 CFF 749mg Na (31.7g PRO/3.3g FAT/26.7g CHO)

WineSauced Chicken recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
707 people have voted
Last Reviewed on 2019-03-18

Monday, Mar 18 2019 Download & Print WineSauced Chicken recipe  PDF   Lemon Chicken recipes RSS   New

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