Herbed Chicken And Vegetables
|Cooking oil||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Instant chicken bouillon granules||1 Teaspoon|
|Dried thyme||1 Teaspoon, crushed|
|Loosely packed frozen mixed broccoli, carrots, and onions||16 Ounce (1 Package)|
|Medium noodles||4 Ounce|
|Cold water||2 Tablespoon|
In a medium skillet brown chicken in hot oil for 10 to 15 minutes, turning to brown evenly.
Remove from the heat.
Season chicken with salt and pepper.
Add 1/2 cup water, wine, garlic, bouillon granules, and thyme.
Bring to boiling; reduce the heat.
Cover and simmer for 30 minutes.
Add vegetables; simmer for 5 to 10 minute more or till chicken is tender.
Meanwhile, cook noodles according to package directions.
Place noodles on a serving platter.
Arrange chicken on top.
Cover with foil to keep warm.
Skim fat from pan juices.
Stir together 2 tablespoons cold water and cornstarch; add to skillet.
Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more.
Spoon vegetable mixture over chicken and noodles.