Braised Chicken with Vegetables the Editors of Publications International, Ltd.
Makes 4 servings
|2||tablespoons lemon juice|
|4||skinless chicken drumsticks|
|1||cup fat-free reduced-sodium chicken broth|
|2||cloves garlic, minced|
|1/2||teaspoon dried rosemary|
|1-1/2||tablespoons salt-free seasoning blend|
|2||cups assorted chopped vegetables (such as yellow squash, zucchini, carrots, onion and bell peppers)|
- Place lemon juice, chicken and broth in large skillet. Cover and cook over medium heat 15 minutes, turning chicken twice.
- Mix cornstarch with 1 tablespoon water; add to skillet with garlic, rosemary, salt-free seasoning blend and paprika. Cook and stir 1 minute.
- Add vegetables; stir. Cover; cook about 10 to 15 minutes or until chicken is cooked through and vegetables are tender.
|Serving Size:||1 drumstick with about 1/2 cup cooked vegetables|
|Calories from Fat||28 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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