Chicken In Lemon Wine Sauce
|Carrots||3 Medium, sliced|
|Celery stalks||2 , sliced|
|Green onions||3 , chopped|
|Chopped parsley||1 Tablespoon|
|Dry white wine||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Basil leaves||1⁄2 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|Lemon pepper||1⁄4 Teaspoon|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Broiler fryer chicken||3 Pound, cut up, skin removed|
Combine all ingredients except chicken in 1-qt casserole to make sauce; cover.
Microwave at High 1 to 4 minutes, or until vegetables are tender-crisp, stirring after half the time.
Arrange chicken in 12 x 8-in baking dish with meatiest portions to outside.
Pour sauce over chicken.
Cover with wax paper.
Microwave at High 15 minutes; rearrange and baste with sauce every 5 minutes.
Reduce power to 50% (Medium).
Microwave 4 to 10 minutes, or until vegetables are tender, basting 2 or 3 times.
Skim fat from cooking liquid.
If darker color is desired, brush chicken with mixture of 1/2 teaspoon bouquet sauce and 2 tablespoons water before serving.