Poached chicken breasts with dill sauce *btm
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | xes | Skinned chicken |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Seasoned salt |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Oleo or butter |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Dijon mustard |
| 1 | cup | Shredded cheese* |
| 4 | teaspoons | Flour |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Milk |
| 1 | teaspoon | Dill weed |
| *AMERICAN or CHEDDAR CHEESE. | ||
Directions
POACHED CHICKEN
DILL SAUCE
To poach chicken---Place 4 chicken breasts( if you leave the skin on) skin side up, in 12x8" microwave-safe baking dish, placing thickest portions toward outside edge of dish. Lightly sprinkle each with seasoned salt, paprika & pepper. Cover & microwave on HIGH for 12-14 min or until chicken is fork tender & juices run clear, turning halfway thru cooking. DILL SAUCE---Place oleo in 4-cup microwave-safe measuring cup. Microwave on HIGH for 30-40 seconds, or until melted.
Stir in flour, salt, pepper & mustard until smooth. Using wire whisk, gradually blend in milk. Microwave on HIGH for 3-5 min or until mixture thickens & boils, stirring twice during cooking. Stir in cheese & dill, until cheese melts. Spoon over warm chicken.