Canadian (Antillies Style) Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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It is an easy to prepare, mildly spicey dish I found in the Netherlands Antillies. A great dish for two. Ingredients:
1 large potato |
2 boneless chicken breasts |
1 teaspoon lime juice |
1 dash tabasco sauce (optional) |
1 teaspoon barbecue sauce (optional) |
1 teaspoon unsweetened coconut |
1/4 tablespoon ground ginger |
1/4 tablespoon ground nutmeg |
1 (10 fluid ounce) can cream of mushroom soup |
1/4 cup 1% low-fat milk or 1/4 cup 2% low-fat milk |
Directions:
1. Make soup.
2. Mix milk in with can of soup, BBQ sauce and Tobasco.
3. Stir well.
4. Prepare chicken.
5. Pan fry'till soft and light brown.
6. Prick with fork and cover each side with lime juice then rub in ginger and nutmeg on both sides.
7. Set aside to marinade for 10 minutes.
8. Pour soup in pan.
9. Slice potatoe into 1/8 inches slices and drop in soup.
10. Cook until potatoe is soft on medium heat.
11. Add chicken and simmer for five minutes.
12. Sprinkle coconut on top of chicken only.
13. Serve with cooked snap or snow peas, and sliced mushroom.
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