Dijon chichen strips
Yield: 4 sweet ones
Ingredients:
- 1 1/2 lb Chicken breasts; boneless 1/2 ts Mustards seeds; coarsely -Skinless -crushed
- 1 tb Butter 1/8 ts Ground pepper; freshly -=OR=- 1/2 c White wine;
- 1 tb Margarine; 1 1/2 ts Dijon mustard;
- 1/3 c Onion; chopped 1/4 ts Chicken bouillon granules;
- 1 cl Garlic; minced 1/2 c Sour cream;
- 1 ts Dried parsley flakes; Hot cooked rice for 4
Instructions:
Rinse chicken breasts and pat dry; cut into 1/2" strips and set aside. Place butter OR margarine onion and garlic in a 2-quart microwave-safe casseole. Microwave on High setting 1 to 2 minutes or until onion is soft. Add chicken strips and sprinkle with parsley flakes crushed mustard seeds and pepper. Cover and microwave at High setting 3 to 5 minutes or until chicken is no longer pink stirring every 2 minutes. Remove chicken to plate with slotted spoon. To casserole juices add wine mustard and chicken granules. Cover and microwave at High setting 2 minutes. Stir in sour cream and chicken strips. Microwave at medium setting 2 to 3 minutes longer to heat through. Sprinkle with additional parsley flakes to granish and serve over hot cooked rice. Source: The San Diego Union Food Section Sept. 8 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.
