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6 red bliss potatoes, cut into 6ths
Heat the oil in a large, heavy frying pan. Add the potatoes, and sauté on medium-high heat until they start to brown, about 10 minutes. Keep them moving, or they will stick to the pan.
Add the chicken broth, and then the chicken. Stir gently until liquid starts to bubble. Add salsa, applesauce, and wine. Bring to a boil, then reduce heat to a simmer. Cover, but leave room for the steam to escape.
Cook about 15 to 20 minutes longer, stirring occasionally, until sauce is reduced and potatoes are soft.
Serve with salad.
Posted by Maxine L. Wolfson
Nutritional Info Per Serving: 268 Calories (kcal); 5g Total Fat; (18% calories from fat); 16g Protein; 39g Carbohydrate; 30mg Cholesterol; 232mg Sodium
1 tbsp. oil
1 cup cooked chicken, cut into bite-sized pieces
1/2 to 1 cup chicken broth
1/3 cup hot salsa
1/3 cup applesauce
1/8 cup red wine