| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3/4 Tasse | chicken broth |
| 1 Tasse | carrots thinly sliced |
| 2 Tasse | Fresh or frozen cut green beans |
| 1 Tasse | Thinly celery |
| 1/4 Teelöffel | poultry seasoning |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 2 Esslöffel | cornstarch |
| 1/2 Tasse | skim milk |
| 2 Tasse | Cubed cooked chicken or turkey |
| 2 Esslöffel | white wine dry |
| 1/2 Tasse | bread crumbs fine, dried |
| 1 Esslöffel | Margarine melted |
|
In a medium bring chicken broth to boiling. Add beans, carrots, celery, poultry seasoning, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes or till vegetables are crisp-tender. Do not drain. In a small mixing bowl stir together cornstarch and milk till smooth. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Remove from heat. Stir in chicken or turkey and wine. Pour into a 1-1/2 quart casserole dish. Combine bread crumbs and margarine. Sprinkle over chicken mixture. Bake uncovered in a 375 degree oven for 15 to 20 minutes or till heated through.
Calories-265, Protein-25g, Carbohydrate-20g, Fat-9g, Cholestrol-63mg, Sodium-487mg, Potassium-580mg
|
|
Anmerkungen zum Rezept:
|
