Chicken In Lemon Wine Sauce Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Ingredients
| 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 | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Basil leaves | 1/2 Teaspoon | |
| Thyme leaves | 1/4 Teaspoon | |
| Lemon pepper | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Fryer chicken | 3 Pound | |
Directions
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.
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.
Chef
