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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Even persons that do not like kraut just may like this recipe. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1 1/2 lbs chicken, boneless,skinless breasts |
1 large onion, thinly sliced |
1 cup celery, sliced |
2 carrots |
3 cloves garlic |
1 (14 ounce) can italian-style tomato sauce |
1 (12 ounce) jar wine cured sauerkraut, well drained (bick's is good) |
1/4 cup brown sugar |
2 tablespoons dried parsley flakes |
Directions:
1. Melt the butter in a skillet& brown the breasts on both sides, remove& place in an oven proof dish Add to skillet onion, celery, carrot& garlic.
2. cook until tender.
3. Stir in the kraut, tomatoe sauce, brown sugar& parsley, mix well.
4. Spoon mixture over the chicken and bake 375f, uncovered for apprx 45 minutes.
5. Note: You may do ahead up to the final step and just refrigerate, bring casserole dish to room temp before putting in the oven.
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