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STIR-FRY CHICKEN

Category:    Chicken
Yield: 6 servings
 
      2    Chicken Breasts, halved,            2 tb Parsley, finely chopped
           -skinned, boned and pounded         2 tb Fresh Basil, finely chopped
           -to 1/4 inch                             -OR
      2 tb Cooking Oil                         2 ts Dried Basil
    1/3 c  Shallots, sliced                    1 ts Worcestershire Sauce
    1/3 c  Carrots, diced                    1/4 ts Pepper
    1/3 c  Celery, diced                       1 tb Cornstarch
    1/3 c  Dry White Wine                      2 tb Cold Chicken Broth
    1/2 c  Chicken Broth                  
 
  In a skillet or wok, saute' chicken in oil for about 2 minutes on each
  side. Transfer to a heated platter, cover and keep warm. Add shallots,
  carrots, and celery to skillet. Saute over medium heat for about 3 minutes,
  adding more oil if necessary. Stir in next six ingredients, bring to a boil
  and simmer 2 minutes. Stir together cornstarch and chicken broth. Add to
  vegetables and stir until thick and bubbly. Return chicken to skillet and
  heat thoroughly. Serve with hot cooked pasta, such as ziti.
  
  SOURCE: Know Your Onions SHARED BY: Jim Bodle 8/92
 

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