Chicken Angelique Recipe

• 1 c. minced onion
• 1 c. sliced mushrooms
• 2 tbsp. chicken broth
• 1/2 c. dry white wine
• 1 chicken breast, skinned 3/4 lb., cook before adding to recipe
• 1/3 c. nonfat powdered lowfat milk
• 2 tbsp. cornstarch
• 1 c. cool defatted chicken broth
• 1/2 c. frzn peas
• 1/2 c. quartered artichoke hearts
• 1 tbsp. lemon peel
• 2 tbsp. parsley
• 1 pkg. whole wheat fettuccine or possibly brown rice

1. 1.
2. Cook onions and then the mushrooms in 2 Tbsp.
3. of chicken broth.
4. Add in wine and add in chicken pcs.
5. 2.
6. Blend nonfat dry lowfat milk, 1 c. of cool chicken stock and cornstarch.
7. Add in onion/mushroom mix.
8. Cook till thickened.
9. 3.
10. Add in peas, artichoke hearts, lemon peel and parsley.
11. Simmer for about 5 min or possibly till heated through.
12. 4.
13. Serve over brown rice, pasta or possibly Japanese potato pasta.

onion, mushrooms, chicken broth, white wine, chicken, milk, cornstarch, chicken broth, frzn peas, quartered artichoke hearts, lemon peel, parsley, whole wheat fettuccine

Taken from cookeatshare.com/recipes/chicken-angelique-44585 (may not work)