Ingredients
- 2 1/2 pounds Meaty chicken pieces
- 2 tablespoons Soy sauce
- 1 pkt Frozen mixed vegetables - (16 1/2 oz)
- 1 tablespoon Dried parsley flakes
- 1/2 cup Milk
- 3 tablespoons All-purpose flour
- 1/8 teaspoon Ground nutmeg
- 1/2 teaspoon Finely-shredded lemon peel
- 2 teaspoons Lemon juice
Make it step by step
- Rinse chicken; pat dry. In a 12- by 7 1/2- by 2-inch microwave-safe baking dish, arrange chicken with meaty portions to edge of dish. Brush with soy sauce. Cover with waxed paper. Micro cook on 100%% power for 10 minutes, rearranging and turning after 5 minutes. Brush with soy sauce.
- Add frozen vegetables and parsley to chicken. Cook, covered, on high for 8 to 10 minutes more, or until chicken is no longer pink. With a slotted spoon, transfer chicken and vegetables to a platter; keep warm. Reserve 1/2 cup of the cooking liquid.
- For sauce, in a 2 cup microwave-safe measure, stir together milk, flour and nutmeg. Stir in reserved cooking liquid. Cook, uncovered, on high for 2 to 4 minutes, or until thickened and bubbly, stirring after every minute until thickened, then every 30 seconds. Stir in lemon peel and juice. Cook, pour sauce over chicken and vegetables. If desired, sprinkle with additional nutmeg; garnish with lemon slices.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.