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Corn and Chicken
Over Rice
High in protein,
minus chicken bones (remember Dr.'s edict about eating "chicken
off the bone...spare off the rib...lamb off the chop"), and
easy to prepare. Note: you can substitute turkey, pork
or veal for the chicken in this recipe.
4
boneless chicken breasts cut in strips
flour for dredging
2 Tbsp. vegetable oil
2/3 c. scallions, chopped
1 1/2 c. sliced mushrooms
1 clove garlic, minced
2 c. chicken broth
1/4 c. vermouth or dry sherry
salt and fresh ground pepper
1 Tbsp. fresh basil, chopped
2 c. corn kernels
2 c. tomatoes, peeled, seeded and chopped
cooked rice
Dredge chicken in the flour, then brown it in the oil. Stir
in scallions and mushrooms, cook 2 to 3 minutes. Add garlic,
cook another minute, mashing it as it cooks. Add the chicken
broth, vermouth, salt, pepper and basil. Simmer 10 minutes.
Stir in corn and tomatoes. Cook 5 minutes longer. Serve over
rice.
serves 4.
Victory Garden Cookbook
Marion Morash
Random House
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