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Old 10-15-2009, 04:24 PM   #11
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Quote:
Originally Posted by lisagail5 View Post
Please tell me what seasoning to use for the following recipe. I do not like a lot of salt. I do not use fresh herbs because they spoil faster than I can use them.

1 tsp olive oil
1 medium chopped
1 pound boneless skinless chicken breasts
1 1/2 cups frozen lima beans
2 cups frozen corn
3 cups fat free low sodium chicken broth
1 1/2 cups chopped tomatoes
6 ounce can tomato paste
3 tablespoons fresh lemon juice
1 tablespoon low sodium worcestershire sauce
I would add a dried bay leaf (be sure to remember to remove it before serving) and a teaspoon of dried herbes de Provence (rubbed between the heels of your palms). Also 1/2 teaspoon sea salt and a couple of grinds of fresh peppercorns.
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Old 10-15-2009, 09:34 PM   #12
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My personal take:

Sear the breasts quickly in a frypan until they brown on both sides. Get SOME kind of caramelization going there. Take a good stiff shot of Marsala and deglaze that frypan with it, and put that in your stew. Cut up the breasts and put them in there about an hour before service, to cook them the rest of the way.
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Old 10-16-2009, 11:03 AM   #13
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The recipe calls for stiring the chicken and the remaining ingredients. Reduce the heat and simmer covered for one hour.
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Old 10-16-2009, 11:06 AM   #14
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What is herbes de Provence?
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Old 10-16-2009, 11:18 AM   #15
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There is a thread that addresses the ingredients, they vary from cook to cook. It is a combination of herbs, "typical" in the south of France. You can buy it already mixed, like curry powder or chili powder or poultry seasoning.
Herbes de Provence
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Old 10-16-2009, 11:19 AM   #16
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Originally Posted by lisagail5 View Post
What is herbes de Provence?
It's a mixture of Mediterranean herbs, including the addition of lavender. Some consider it an acquired taste, & in my opinion I wouldn't waste it in a dish that contains tomatoes. But that's just my opinion.

With the ingredients you listed, I'd probably use a little salt, some freshly ground pepper (white or black), & perhaps a teaspoon of dried thyme. Then cook & taste.

Rosemary &/or oregano with lima beans & corn wouldn't be my thing, but you know, cooking is all about personal taste, so it's kind of difficult to advise you.
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Old 10-16-2009, 11:50 AM   #17
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Originally Posted by lisagail5 View Post
The recipe calls for stiring the chicken and the remaining ingredients. Reduce the heat and simmer covered for one hour.
Chuncks of chicken breast cook in less than 15 minutes. A whole split breast half in about 30.

Not much good comes from cooking them past done, except that you force the juice out of the chicken and into the cooking liquid. You pick up a hint of flavor but the chicken dries out. This is why dark meat is better for this kind of recipe and recipes like coq au vin.

I totally agree with Breezy about the seasoning.
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Old 10-16-2009, 11:59 AM   #18
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Thank you. This recipe comes from American Heart Association Low Fat Low Cholesterol Cookbook. I wil get dark meat chicken.
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Old 10-16-2009, 12:50 PM   #19
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Ahhh - then that's why they want you to use white-meat chicken. It has less fat than dark meat. That said, there is absolutely no reason why you can't use the cubed boneless skinless chicken breasts. In fact, I use that myself when I make my chicken goulash (which I'll be making next Tuesday in celebration of Bela Lugosi's birthday - lol!). All you need to do is cook it for about 30 minutes instead of the hour (which is what I pretty much do with my goulash). It'll come out just fine. An hour for a boneless chicken stew/braise is pretty long regardless of what cut you use. I would think that after an hour, even your vegetables would be obliterated.
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Old 10-16-2009, 12:53 PM   #20
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Dang it Breezy you are too fast for me. I said nearly what you did and then saw you posted before me. So I'll just say...ditto what Breezy said. And her seasoning ideas are what I would do too. Good luck, let us know how it turns out.
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