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Health Information
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Sunday, July 20, 2008
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Chicken Skillet
Supper
- 2-3 lbs. frying
chicken, cut up
- 1/2 can (10 oz.)
vegetarian vegetable soup
- 1 can water
- 2 sprigs of parsley
- 1 basil leaf (optional)
Place chicken, skin side down, in cold skillet. Brown over medium
heat, turning to brown inside. Remove from heat (chicken skin
can easily be removed at this point). Pour off all fat remaining
in skillet. Replace chicken, pour soup and water over chicken,
and add seasonings. Simmer 1 hour in covered skillet, turning
pieces once to keep them moist. May be frozen after cooking. Serves
4.
Tomato special: Substitute 1/2 can of cream of tomato for
vegetarian-vegetable soup. Add 1 package (10 oz.) of mixed frozen
vegetables with the soup and water.
Creamy chicken: Substitute 1/2 can of cream of chicken
for vegetarian vegetable soup, add 1 package (10 oz.) frozen peas
and carrots.
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