Low Sodium Chicken And Lima Bean Stew
|Frozen baby lima beans||10 Ounce (1 Package)|
|Onion||1 Medium, thinly sliced|
|Thinly sliced celery||1⁄4 Cup (4 tbs)|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Snipped fresh parsley||2 Tablespoon|
|Broiler-fryer chicken||3 Pound, cut into 8 pieces, skin removed|
|Cornstarch||7 Teaspoon (2 Tablespoons Plus 1 Teaspoon)|
|Lemon pepper seasoning||1⁄2 Teaspoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Dried rosemary leaves||1⁄4 Teaspoon|
|Canned low sodium chicken broth||10 1⁄2 Ounce (1 Can, Ready To Serve)|
|Lemon juice||2 Teaspoon|
Unwrap beans and place on plate.
Microwave at High for 2 to 3 minutes, or until defrosted.
In 3-quart casserole, combine onion, celery, carrot and parsley.
Microwave at High for 4 to 5 minutes, or until tender, stirring once.
Add lima beans.
Arrange chicken over vegetables.
In 2-cup measure, combine cornstarch, lemon-pepper, poultry seasoning and rosemary.
Blend in chicken broth and lemon juice.
Pour over chicken.
Microwave at 70% (Medium High) for 25 to 33 minutes, or until chicken near bone is no longer pink and juices run clear, rearranging chicken and stirring sauce after every 10 minutes.
Let stand, covered, for 5 minutes.