Chicken Little Recipe
Ingredients
| 1 broiler-fryer (about 3 pounds) cut In serving-size pieces | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Salad oil | 2 Tablespoon | |
| Juice of 1/2 lemon | ||
| Water | 1/2 Cup (16 tbs) | |
| 1/4 teaspoon each savory and thyme | ||
| Garlic | 1 Clove (5gm), minced | |
| Onion | 1 Medium, sliced | |
| 1 medium green pepper seeded and cut in strips | ||
| Mushrooms | 1/2 pound | |
Directions
Sprinkle chicken with salt, pepper, and paprika.
Heat oil in skillet.
Place chicken skin side down, in hot oil.
Brown 20 min utes on both sides.
Add lemon juice, water, herbs, and garlic.
Cover; cook 10 minutes.
Add vege tables; cover and cook 10 minutes longer, or until chicken is tender.
Dieter's portion: 1/4 of the chicken and vegetables 388 calories.
Heat oil in skillet.
Place chicken skin side down, in hot oil.
Brown 20 min utes on both sides.
Add lemon juice, water, herbs, and garlic.
Cover; cook 10 minutes.
Add vege tables; cover and cook 10 minutes longer, or until chicken is tender.
Dieter's portion: 1/4 of the chicken and vegetables 388 calories.
Chef
