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    Chicken Merlot with Mushrooms

    Source of Recipe


    2 1/2 to 3 lbs. meaty chicken pieces, skinned
    3 c. sliced fresh mushrooms
    1 large onion, chopped
    2 cloves garlic, minced
    3/4 c. chicken broth
    1 6-ounce can tomato paste
    1/4 c. dry red wine (such as Merlot) or chicken broth (I used broth)
    2 tbsp. quick-cooking tapioca
    2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed (I used dried)
    2 tsp. sugar
    1/4 tsp. salt
    1/4 tsp. pepper
    2 c. hot cooked noodles
    2 tbsp. finely shredded Parmesan cheese (I used the kind in a shaker)

    Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crockery cooker place mushrooms, onion, and garlic. Place chicken pieces on top of the vegetables. In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over all.

    Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using, stir in fresh basil. To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles Sprinkle with Parmesan cheese. Makes 4 to 6 servings. Prep time: 25 min.

    Nutrition facts per serving: 469 calories, 12 g. total fat (3 g. saturated fat), 144 mg cholesterol, 468 mg sodium, 41 g carbohydrate, 5 g fiber, 46 g protein. Daily Values: 13% vitamin A, 37% vitamin C, 7% calcium, 35% iron.




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