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CHICKEN AND VEGETABLES
4
Servings, about 1 cup each
3. Place frozen green beans, pepper, and cooked
onions in same skillet. Cover and cook over
medium-low heat until beans are tender, about
5 minutes.
Margarine
1-1/2 tablespoons
1 teaspoon
1/2 cup
Garlic powder
Onions, chopped
Chicken thighs,
boneless, skinless
Cut green beans, frozen
Pepper
4
. Add chicken to vegetable mixture. Continue
cooking, stirring occasionally, until heated
through, about 3 minutes.
1 pound + 4 ounces
10-ounce package
1/4 teaspoon
Note: To remove bone from chicken thighs:
1. Place chicken on cutting board. Remove skin
from thighs.
PREPARATIO N TIME: 6 MINUTES
CO O KING TIME: 25 MINUTES
2. Turn chicken thighs over.
3. Cut around bone and remove it.
1
. Melt margarine in heavy skillet. Add garlic and
onions; stir until blended. Cook over medium
heat, until tender, about 5 minutes. Remove
from skillet.
PER SERVING:
Calories
Total fat
Saturated fat 3 grams
Cholesterol 57 grams
Sodium
190
11 grams
2
. Place chicken in the skillet. Cook over medium
heat, until chicken is thoroughly done and no
longer pink in color, about 12 minutes. Remove
chicken from skillet; keep warm.
109 milligrams
36
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