Chicken Micro Pot-Au-Feu

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  • 4 boneless, skinless, chicken breast halves (about 6 ounces each), cut into 1-inch cubes
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups chicken broth
  • 1/2 cup dry white wine
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 3 medium carrots, peeled and cut into 2 x 1/4 x 1/4-inch sticks
  • 1 stalk celery, cut into 1/2-inch slices
  • 1 tablespoon cornstarch
  • 1 cup peas (fresh, canned or frozen)
  • 1/2 cup finely chopped parsley or 2 teaspoons dried parsley flakes
  • 1 1/2 tablespoons fresh rosemary leaves or 1 teaspoon dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


In 2-quart microwave safe casserole, combine chicken, onion, garlic, chicken broth, wine, TABASCO® Sauce, carrots, and celery. Cover and cook on high for 15 minutes or until meat and vegetables are tender, stirring once.

Dissolve cornstarch in 1/4 cup cooking liquid. Add to chicken mixture and stir thoroughly until blended. Add peas, parsley and rosemary. Cover and cook on high for 3 minutes, or until sauce has thickened. Season to taste with salt, pepper and additional TABASCO® Sauce as desired.

Makes 4 servings.

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