Tuesday, January 16, 2007Old Fashioned Chicken Stew
Old Fashioned Chicken Stew Recipe-Tony Chachere's Microwave Recipe
1/4 butter or margarine
1 cup sour cream
1/2 teaspoon tarragon
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon Tony's Creole Seasoning
4 chicken breasts, with bone and skin removed
2 cups corn flake crumbs
In a 9-inch pie plate, place butter.
Microwave on 70% power for 30 to 45 seconds or until melted. Ad sour cream, tarragon, thyme, basil, paprika, garlic powder, and Tony's Creole Seasoning Mix. Mix well.
In 8x12 glass baking dish, place 1 1/2 cups corn flake crumbs. Dip chicken breasts in sour cream mixture then roll in corn flake crumbs. Arrange in 8x12 baking dish so that the meatiest part of chicken breast is to outside of dish. Sprinkle with remaining corn flake crumbs. Sprinkle with chopped parsley, if desired. COver with wax paper.
Microwave on high for 15 to 18 minutes or until fork-tender. Let stand, covered, 3 minutes before serving.
* Microwave-save serving platter may be used in place of 8x12 glass baking dish.
* Chicken breasts require about 4 to 5 minutes per breast on high.
Old Fashioned Chicken Stew recipe source: Tony Chachere's Micro-wave Cajun Country Cookbook