Dijon chichen strips
4 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chicken breasts; boneless Skinless |
| 1 | tablespoon | Butter =OR=- |
| 1 | tablespoon | Margarine; |
| ⅓ | cup | Onion; chopped |
| 1 | clove | Garlic; minced |
| 1 | teaspoon | Dried parsley flakes; |
| ½ | teaspoon | Mustards seeds; coarsely crushed |
| ⅛ | teaspoon | Ground pepper; freshly |
| ½ | cup | White wine; |
| 1½ | teaspoon | Dijon mustard; |
| ¼ | teaspoon | Chicken bouillon granules; |
| ½ | cup | Sour cream; |
| Hot cooked rice for 4 | ||
Directions
Rinse chicken breasts and pat dry; cut into ½" 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.