Microwave Brunswick Stew
|Canned italian tomatoes||1 Cup (16 tbs), liquid reserved, seeded and diced|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Dry white table wine||1⁄4 Cup (4 tbs)|
|Canned ready-to-serve low-sodium chicken broth||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Fresh corn on the cob/Thawed frozen corn on the cob||1 Small, cut into 4 equal pieces (Use 1 Ear, About 5 Inches Long)|
|Frozen okra||1⁄2 Cup (8 tbs), sliced|
|Frozen green lima beans||1⁄2 Cup (8 tbs)|
|Chicken breasts||3⁄4 Pound, skinned and cut into halves|
1. In 3-quart microwavable casserole combine tomatoes with reserved liquid, onion, wine, broth, flour, and Worcestershire sauce, stirring to dissolve flour.
2. Add corn, okra, and lima beans; arrange chicken pieces over vegetables with meatier parts facing toward center of casserole.
3. Cover and microwave on High (100%) for 15 minutes, stirring once and rotating casserole 1/2 turn every 3 minutes.