Chicken & Mushrooms Marsala
INGREDIENTS:
6 1/2 c Water Divided 1/2 ts Pepper
4 (8 Oz.) Chicken Breast 1 ts Lemon Juice
Halves 4 Drops Hot Sauce
1 1/2 c Sliced Mushrooms 1 cl Garlic Minced
3/4 c Diced Carrots 1 1/4 c + 2 T. Flour, Divided
2 tb Chopped Onion 1 ts Baking Powder
3/4 ts Poultry Seasoning 1/2 c Skim Milk
1/2 ts Salt
6 1/2 c Water Divided 1/2 ts Pepper
4 (8 Oz.) Chicken Breast 1 ts Lemon Juice
Halves 4 Drops Hot Sauce
1 1/2 c Sliced Mushrooms 1 cl Garlic Minced
3/4 c Diced Carrots 1 1/4 c + 2 T. Flour, Divided
2 tb Chopped Onion 1 ts Baking Powder
3/4 ts Poultry Seasoning 1/2 c Skim Milk
1/2 ts Salt
Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic. Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened. Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter