Recipes:
# Springtime Chicken Supper
## INGREDIENTS
2 tablespoons butter or margarine
1 (3-pound) chicken, cut up
2 large tomatoes, peeled, cut into wedges
4 green onions, sliced
2 stalks celery, sliced
2 small zucchini, cut into 1-inch pieces
1 (10-ounce) can chicken-mushroom soup
1 teaspoon salt
1/4 teaspoon white Worcestershire sauce
1 tablespoon dried parsley
SERVES 4
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## Make Ahead
Prepare this recipe up to 1 day ahead; cool and refrigerate. Reheat on low for 10 minutes before serving.
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## VARIATION
When you're in the mood for Italian food, replace the parsley with dried basil and add 1 teaspoon dried oregano.
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### 1
Heat butter in a large skillet over medium heat; add chicken. Brown on all sides, about 5 minutes. Add tomatoes, green onions and celery. Simmer, covered, for 15 minutes.
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### 2
Meanwhile, cook zucchini in a small amount of boiling water for 3 minutes or just until crisp-tender. Drain; rinse with cold water. Drain again and set aside.
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### 3
Blend soup, salt and Worcestershire sauce in a small bowl. Pour over chicken. Cover and simmer chicken, stirring occasionally, for 15 minutes or until tender.
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### 4
Add zucchini to skillet; mix gently. Heat to serving temperature. Sprinkle with parsley. Serve immediately.
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## Make It Quicker
• Speed up the browning process. Lightly dust the chicken with flour before adding it to the pan. This will also produce a wonderful golden-brown color.
