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Monday, September 1, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CYBERSONIC - Click for Website
CHICKEN WITH PUMPKIN AND ZUCCHINI
Entrees
Contributed by: Grace Network
Ingredients:
  • 21â�„2 lbs. chicken pieces, skinned
  • non-stick cooking spray
  • 1â�„4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 medium potatoes
  • 2 cups cubed, peeled pumpkin
  • 2â�„3 cup dry white wine or chicken broth
  • 1 tsp. dried rosemary, crushed
  • 1â�„4 tsp. salt
  • 1â�„4 tsp. pepper
  • 2 medium zucchini or winter squash
  • lemon wedges (optional)
Rinse chicken; pat dry. Spray skillet with cooking spray and place over medium heat. Cook chicken for 10-15 minutes, turning to brown evenly. Add garlic and onion in the last 5 minutes of cooking. Peel and chop potatoes and add, along with pumpkin or squash, to chicken.
Combine wine or broth, rosemary, salt and pepper; pour over chicken mixture. Bring to a boil. Reduce heat. Cover and simmer for 25 minutes. Add zucchini. Cover and cook 5 minutes more until vegetables are done and chicken no longer is pink. Serve with lemon wedges.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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