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Decrease broth to 3/4 cup and add 1/2 cup dry white wine, if desired. Please use alcohol responsibly.
When cooking chicken, use tongs instead of a fork when turning the chicken over. This will help to prevent the juices from running out, resulting in a moister, more flavorful cooked product.
Substitute 1 pkg. (16 oz.) frozen potato and four-cheese blend pierogies for the potatoes. Cook in skillet on medium-high heat 2 min. on each side or until evenly browned on both sides. Continue as directed, reducing the 10-min. simmering time to 5 min.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I just made this for dinner tonight and it was a big hit! I used chicken thighs with skin and bone, so I had to increase the cooking time, which I did by adding the chicken to the potatoes and broth longer. I substituted the Sun-Dried Tomato Italian Dressing, and it was delicious. I cut the garlic in half and nearly doubled the rosemary and oregano to suit our tastes. The kids ate their peas without complaint! I thought it was a pretty simply recipe to make.