Hamilton Beach MealMaker Express 80200 - Manual (Page 87)

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Mixed Mushroom, Peas, & Chicken
Sauté
ITAIilAN
SCSVlN€SU&6C$nOH:
Spoon into a pita or
onto a tortilla for a
delicious dinner.
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Serving
Cak)ries 169
Total Fat 7g
Saturated Fat 2g
Cholesterol 40mg
Sodium 521 mg
Carbohydrates I0g
Dietary Fiber 2g
Protein 15g
PREP: 15 min.
COOK: 11 min
1 tablespoon oil
2 shallots, minced
1 clove garlic, crushed
'h cup dry white wine
1 tablespoon butter
V a , pound skinless, boneless chicken,
cut in strips
1 portobello mushroom cap, sliced
4 mushrooms, sliced
'/4 cup chicken broth
1 (1.2 ounce) envelope Primavera
pasta sauce mix
y4 cup milk
1 cup frozen peas, defrosted
Preheat the Griddle to high.
Cook the shallots and garlic in the oil for
1 minute or until browned.
Add the wine and cook until it is almost
evaporated, about 2 minutes.
Add the butter and chicken; cook for 2 minutes
or until brown.
Js: Add the mushrooms and chicken broth and
cook for 2 minutes.
Combine the sauce mix and milk; pour over the
contents of the Griddle. Cook 2 minutes.
Stir in the peas and cook 2 minutes.
Makes: 6 servings
H«in Dish - (hkktn ' 87
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