Dear Jeanne: I've had this recipe a long time, but the fat from the soup, shortening and sour cream stops me from making it. Can you revise it without sacrificing its taste? Thanks.
- Kaye Mehre, Milwaukee, Wis.Dear Kaye: A few simple changes turned this high-fat casserole into a delicious and uniquely flavored one-dish meal. I specified boned and skinned chicken breast halves, which eliminates the fat from the skin. Browning the chicken in only a tablespoon of margarine was easy in a non-stick skillet, and low-fat soup and non-fat sour cream solved the rest of the fat riddle.
Each serving contains approximately: Original Recipe: 620 calories; 158 mg cholesterol; 31 gm fat; 1,032 mg sodium. Revised Recipe: 400 calories; 88 mg cholesterol; 8 gm fat; 858 mg sodium.
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CHICKEN SORRENTO
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon parsley flakes
3 chicken breasts, halved
1/4 cup shortening
1 (4-ounce) can mushrooms, drained
1 (10.75-ounce) can condensed cream of celery soup
1 teaspoon oregano
2 cups sour cream
4 ounces dry macaroni, cooked per package instructions and drained
1 (10-ounce) package frozen peas, thawed
Paprika, for garnish
Preheat oven to 350 F. In a plastic bag, combine flour, salt, pepper and parsley flakes. Add chicken pieces, one at a time, and coat with flour mixture.
Melt shortening in a large skillet and cook chicken until golden brown, about 5 minutes per side. Remove chicken from skillet and add mushrooms. Cook and stir about 5 minutes; drain off excess fat. Stir in soup and oregano until smooth, remove skillet from heat and stir in sour cream.
Place cooked macaroni in 111/2- by 71/2-inch baking dish. Lightly mix in peas and half the soup mixture. Arrange chicken pieces on top; pour remaining soup mixture over chicken and sprinkle with paprika. Cover and bake in preheated oven 40 minutes. Uncover and continue baking 20 minutes longer. Makes 6 servings.
CHICKEN SORRENTO `SOLUTION'
3 tablespoons all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves
1 tablespoon corn-oil margarine
1 (4-ounce) can sliced mushrooms, drained
1 (10.75-ounce) can low-fat cream of celery soup
1 teaspoon dried oregano, crushed
1 (16-ounce) container non-fat sour cream
4 ounces dry macaroni, cooked per package instructions and drained
1 (10-ounce) package frozen peas, thawed
Paprika, for garnish
Preheat oven to 350 F. In a plastic bag, combine flour, parsley flakes, salt and pepper. Add chicken, one piece at a time, and coat with flour mixture. Melt margarine in a large non-stick skillet over medium heat. Add chicken and cook until golden brown, about 5 minutes per side; remove from pan.
Add mushrooms to skillet and cook, stirring, for 5 minutes. Stir in soup and oregano and mix well. Remove from heat and stir in sour cream.
Place cooked macaroni in bottom of 11 1/2- by 7 1/2-inch baking pan. Lightly mix in half the soup mixture and the peas. Arrange chicken on top and pour remaining soup mixture over chicken. Sprinkle with paprika and bake, covered, for 40 minutes. Uncover and bake an additional 20 minutes, until bubbly. Makes 6 servings.