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Chicken Festive

*Excellent source of Niacin- promotes normal digestion and healthy skin
*Makes 10 servings


1 kg chicken breast and thigh, cut into serving portions
4 cloves (20 g) garlic, crushed
1 can (198 g) button mushrooms, sliced
1 pc each (150 g) large red and green bell pepper, cut into cubes
1/4 c (39 g) pitted green olives, sliced crosswise
1 pouch (250 g) Spaghetti Sauce
1/4 c (8 g) chopped fresh parsley, (optional)

White Sauce:
1/3 c (75 g) butter
2 tbsp (17 g) all-purpose flour
1 pc (30 g) small onion, chopped
1/2 c (138 g) all-purpose cream
1/3 c water


1. WHITE SAUCE: Heat half of butter. Add flour. Cook over low heat while stirring until light brown. Gradually add water, stirring until smooth. Stir in onion and all-purpose cream. Set aside. 

2. SEASON chicken with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Sauté garlic and mushrooms in remaining butter. Add chicken. Cook until slightly browned. 

3. ADD bell peppers, olives, Spaghetti Sauce and salt to taste. Simmer for 20 minutes. Add white sauce. Stir once. Top with parsley. 


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