Low Sodium Chicken And Lima Bean Stew Recipe
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Lima beans package | 1 , frozen | |
| Onion | 1 Medium, thinly sliced | |
| Celery | 1/4 Cup (16 tbs), thinly sliced | |
| Carrot | 1/4 Cup (16 tbs), chopped | |
| Snipped parsley | 2 Tablespoon | |
| Fryer chicken | 3 Pound | |
| 2 tablespoons plus 1 teaspoon cornstarch | ||
| 1/2 teaspoon lemon-pepper seasoning | ||
| Poultry seasoning | 1/2 Teaspoon | |
| Rosemary leaves | 1/4 Teaspoon, dried | |
| 1 can (10 1/2 oz.) ready-to-serve low-sodium chicken broth | ||
| Lemon juice | 2 Teaspoon | |
Directions
Unwrap beans and place on plate.
Microwave at High for 2 to 3 minutes, or until defrosted.
Set aside.
In 3-quart casserole, combine onion, celery, carrot and parsley.
Cover.
Microwave at High for 4 to 5 minutes, or until tender, stirring once.
Add lima beans.
Arrange chicken over vegetables.
In 2-cup measure, combine cornstarch, lemon-pepper, poultry seasoning and rosemary.
Blend in chicken broth and lemon juice.
Pour over chicken.
Cover.
Microwave at 70% (Medium High) for 25 to 33 minutes, or until chicken near bone is no longer pink and juices run clear, rearranging chicken and stirring sauce after every 10 minutes.
Let stand, covered, for 5 minutes.
Microwave at High for 2 to 3 minutes, or until defrosted.
Set aside.
In 3-quart casserole, combine onion, celery, carrot and parsley.
Cover.
Microwave at High for 4 to 5 minutes, or until tender, stirring once.
Add lima beans.
Arrange chicken over vegetables.
In 2-cup measure, combine cornstarch, lemon-pepper, poultry seasoning and rosemary.
Blend in chicken broth and lemon juice.
Pour over chicken.
Cover.
Microwave at 70% (Medium High) for 25 to 33 minutes, or until chicken near bone is no longer pink and juices run clear, rearranging chicken and stirring sauce after every 10 minutes.
Let stand, covered, for 5 minutes.
Chef
