Thursday, October 2, 2008

Baked Chicken Supreme (Gluten-Free Recipes)


1 frying chicken ( about 1 1/2 lbs) skinned
1 green pepper, cut into strips
1 clove garlic, pressed
1/4 c scallions, chopped
1 c GF chicken stock
1 t tarragon
1/2 c margarine or butter
2 tomatoes, cut into wedges
1 t paprika
1 t salt


In 1/4 c of margarine, brown chicken on both sides with garlic and paprika. Remove from pan. Add rest of margarine and sauté mushrooms, onions and green pepper. Return chicken to pan. Add chicken stock, tarragon, tomatoes and salt. Simmer for 1 hour or until chicken is tender. Serve over rice.

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