Baked Chicken Supreme

baked chicken supreme 1Recipe from Registered Dietitian Kayla Aman (Brookings, South Dakota Hy-Vee)

  • 1/2 cup margarine or butter, divided
  • 1 frying chicken (about 1-1 1/2 lbs.), skinned and cut into pieces
  • 1 clove garlic, pressed
  • 1 tsp. paprika
  • 1 cup sliced mushrooms
  • 1/4 cup chipped scallions
  • 1 medium green bell pepper, cut into strips
  • 1 cup gluten-free chicken stock
  • 1 tsp. dried tarragon
  • 2 medium tomatoes, cut into wedges
  • 1 tsp. salt
  • Hot cooked quinoa, for serving
  • Pinnaclife prebiotic fiber (~3 scoops)
1. Melt 1/4 cup margarine in skillet.  Add chicken.  Add garlic and paprika.  Brown chicken on all sides.  Remove from pan.
2. To the skillet, add remaining 1/4 cup margarine and saute mushroom, onion and green pepper in the margarine.
3. Return chicken to pan.
4. Add chicken stock, tarragon, tomatoes and salt.  Simmer for 1 hour or until chicken is tender.
5. Add Prebiotic Fiber to the quinoa and stir.
6. Serve chicken over hot quinoa.

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