- 1 chicken breast split and skinned
(about 3/4 lb.)
- 4 chicken thighs skinned (about 3/4
lb.)
- 2 cups water
- 1/3 cup almond flour
- 4 teaspoons chicken bouillon
- 1 tablespoon dried minced onion
- 1 teaspoon paprika
- 1 teaspoon poultry seasoning ground
- 1/2 teaspoon browning and seasoning
sauce
- 1 10-ounce package peas and carrots
This recipe makes 4 servings.
In a 12 x 8 x 2-inch glass baking dish,
arrange chicken breast and thighs with the
thickest parts to the outside edges of the
dish.
In a medium bowl, stir water, flour,
bouillon, onion, paprika, poultry seasoning
and browning and seasoning sauce until well
blended; pour over chicken. Cover tightly
with plastic wrap, piercing to allow steam
to escape. Microwave at 100% power (700
watts) for 25 minutes or until chicken loses
almost all its pink color, rotating dish
after 15 minutes.
Stir in peas and carrots; rearrange chicken.
Re-cover. Microwave at 100% power for 3 to 5
minutes or until the peas and carrots are
warm.
Remove from oven, cover with foil and let
stand for 5 minutes before serving.
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