Dijon Chichen Strips Recipe
Yield: 4 sweet onesRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Chicken breasts, boneless
1/2 tsp: Mustards seeds, coarsely
-Skinless,
-crushed,
1 tbsp: Butter,
1/8 tsp: Ground pepper, freshly
-=OR=-,
1/2 cup: White wine,
1 tbsp: Margarine,
1 1/2 tsp: Dijon mustard,
1/3 cup: Onion, chopped
1/4 tsp: Chicken bouillon granules,
1 centiliter: Garlic, minced
1/2 cup: Sour cream,
1 tsp: Dried parsley flakes,
Hot cooked rice for 4,
Directions:
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 OBrion and her
Meal-Master.
Source from luhu.jp
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 OBrion and her
Meal-Master.
Source from luhu.jp