From Paulette Vickery's Recipe Collection

BB: CHICKEN AND WINE CASSEROLE

main dish, poultry

1 quart cooked white meat chicken
4 tablespoon nonfat chicken broth
1 each onion, sliced
1 each carrot, sliced
1 each stalk celery, sliced
1 can italian tomatoes, 16oz
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
1/2 teaspoon light salt
1/4 teaspoon cinnamon
1/8 teaspoon pepper
4 each whole cloves
1/4 lb mushrooms, sliced
1 tablespoon flour
1/2 cup dry white wine

Heat chicken broth in a dutch oven. Saute onion, carrot, and celery until onion is golden, about 5 minutes. Add tomatoes, basil, oregano, light salt, cinnamon, pepper, and cloves. Mix well, mashing tomatoes with a fork. Bring to a boil. Reduce heat and simmer uncovered 10 minutes. Add chicken and wine, then simmer covered, 50-60 minutes, or until chicken is good and tender. Add mushrooms and cook uncovered, 10 minutes longer. Heat oven to 325 degrees. Remove chicken to a shallow 2 1/2 quart casserole, that has been sprayed with pam. Dissolve flour in 2 tablespoons water and stir into sauce. Bring to a boil, stirring until thickened, and pour over chicken. Bake uncovered, 15-20 minutes until bubbley. Per serving: fat 4 G, cholesterol 68 MG, fiber 2 G, calorries 210, 17 percent from fat, protein 26 G, carbohydrates 12 G, sodium 278 MG.

Yield: 6 servings





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