RFCJ RECIPE ARCHIVE
Posted by : Lita Chicken Tel Aviv - meat
Here is a simple little chicken dish from Jane Kinderlehrer's Delicious New Heart-Healthy Ways to Serve Chicken for the Holidays. Jane writes for the New York Times. Lita. CHICKEN TEL AVIV So simple to prepare, and so good. serve with thin spaghetti or couscous or brown rice to mop up the delicious sauce. 1 broiler-fryer - 2 1/2 - 3 lbs., cut in serving size pieces 1 cup tomato sauce with mushrooms (no salt added) 1 leek, thinly sliced or 1 cup chopped onions 1 cup sliced mushrooms or l can (3 or 4 oz.) 1/4 cup chicken broth or water 2 Tsbsp lemon juice Remove all the visible fat from the chicken. Arrange the chicken in a l3 x 9 x 2 inch baking dish. In a medium-sized bowl, combine the tomato sauce, leek or onions, mushrooms, chicken broth or water, and lemon juice. Spoon over the chicken pieces. Bake at 375*F for 1 hour, or until the chicken is tender, and nicely browned. Makes 4 servings 180 calories Jane Kinderlehrer, Author of Cooking Kosher The NEW Way Source: New York Times
