Chicken Sauced With Peas & Carrots
|Frozen peas and carrots||10 Ounce (1 Package)|
|Cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Onion||1⁄3 Cup (5.33 tbs), finley chopped|
|Poultry seasoning||1 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Broiler fryer chicken pieces||3 1⁄2 Pound (Skin Removed)|
|Dry white wine/Chicken broth||1⁄2 Cup (8 tbs)|
Microwave peas and carrots in package at High 4 to 5 minutes, or until defrosted.
In a 1-qt measure combine soup, onion and seasonings.
Arrange chicken pieces in 12x8-in baking dish with meatiest portions to outside.
Stir in wine.
Pour soup mixture evenly over chicken.
Cover dish with wax paper.
Microwave at High 17 to 20 minutes, or until meat near bone is no longer pink, rotating dish 1/2 turn and stirring sauce gently after half the cooking time.
Remove chicken to serving plate; skim fat if needed.
Stir peas and carrots into sauce.
Microwave uncovered at High 2 to 5 minutes, or until vegetables are tender.