<-----googlescript--->

Bloody Mary Sauce W/ Chicken (Lf) - Chatelaine



  • Prep Time: N/A
  • Cooking Time: N/A

Bloody Mary Sauce W/ Chicken (Lf) - Chatelaine

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

1. Pour entire contents of can of tomatoes into large wide saucepan. If
using whole tomatoes, break up. Place over med-high heat. Add garlic and
worcestershire and bring to boil, stirring occasionally. To thicken,
gently boil, uncovered and stirring often.

2. Trim fat from chicken. Cut into 1/2" strips. When sauce is almost as
thick as you'd like, add chicken, separating strips. Reduce heat and
simmer, stirring often until chicken is cooked (6-8 mins).

3. Spoon over hot pasta or rice. Sprinkle with Parmesan.

Great with steamed green vegetable. Refrigerated sauce will keep 2 days.

Var: Stir in 2 tbsp vodka into sauce with chicken and 2-3 thinly sliced
celery stalks. For extra fire, add hot pepper sauce.

Per serving:
230 calories, 2.1g fat (8% CFF)
83 mg calcium

Contributor: Chatelaine Jun 97 "5-Star" Preparation Time: 00:50

Ingredients:

2 c Spicy Clamato juice or V8
28 oz Stewed or diced tomatoes;
-undrained
2 Garlic; minced
1 tb Worcestershire sauce
4 md Chicken breasts; skinless,
-boneless

Serves:

4 Servings
Flag as inappropriate