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Chicken Etouffee

Recipe

Title:

Chicken Etouffee

Categories:

Low-cal, Poultry

Yield:

8 servings

Ingredients

• 1 x Lg onion, chopped
• 1 x Sm green pepper, chopped
• 1/2 x Sm sweet red pepper, chopped
• 2 x Stalks celery, chopped
• 1 x Clove garlic, minced
• 2 tb Margarine
• 2 tb Flour
• 3 c Chopped,cookd chicken breast
• 3/4 c Water
• 3/4 ts Dry chicken bouillon powder
• 1/2 ts Dried whole thyme
• 1/4 ts Salt
• 1/4 ts Red pepper
• 1 ds Hot sauce
• 2 c Hot cooked parboiled rice
• 1 tb Chopped fresh parsley

Directions

1. Coat a large skillet with Pam; place over med heat until hot.
2. Add onion and other vegetables, saute until tender.
3. Remove from skillet, set aside.
4. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny.
5. Return vegetables to skillet.
6. Add chicken and other ingredients except rice and parsley.
7. Simmer 2 minutes or till thoroughly heated.
8. Serve over hot,cooked rice.
9. Sprinkle with parsley.
10. PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1.5
11. mg iron, 352 mg sodium, 32 mg calcium.