You are here

Chicken Sauced With Peas & Carrots

Microwave.Lady's picture
Ingredients
  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
  Salt 1⁄2 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)
Directions

Microwave peas and carrots in package at High 4 to 5 minutes, or until defrosted.
Set aside.
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.
Cover.
Stir peas and carrots into sauce.
Microwave uncovered at High 2 to 5 minutes, or until vegetables are tender.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken

Rate It

Your rating: None
4.317855
Average: 4.3 (14 votes)