Hearty Bistro Chicken Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 Envelope: onion soup mix*,
2 1/2: To 3 pound chicken, cut into
2 cup: Water,
-serving pieces,
1/4 cup: Sherry,
1: Pkge frozen corn-on-the-cob,
2 tbsp: Prepared country Dijon-style,
1: Pkge frozen snap peas, (8
-mustard,
-ounces),
2 tbsp: All-purpose flour,
1 cup: Frozen sliced carrots,
1 cup: Sour cream,
Directions:
* NOTE: This recipe is from Lipton Soups.
Heat the oil in a 12-inch skillet and brown the chicken over
medium-high heat. Drain. Add the corn, peas and carrots. Blend the
soup mix with the water. Add to the skillet along with the sherry
and mustard. Bring to a boil, then simmer, covered, for 20 minutes.
Remove the chicken and vegetables from the skillet to a serving
platter and keep warm; reserve the liquid. Boil the liquid over high
heat for 10 minutes. Remove from the heat and stir in the flour
blended with the sour cream. Return to the heat and bring to a boil;
reduce the heat and simmer, stirring constantly, until the sauce
thickens. Pour the sauce over the chicken and vegetables and serve.
Makes 4 servings.
[Sherrie Ruhl, The Baltimore Sun; Jan 29, 1992]
Posted by Fred Peters.
Source from luhu.jp
Heat the oil in a 12-inch skillet and brown the chicken over
medium-high heat. Drain. Add the corn, peas and carrots. Blend the
soup mix with the water. Add to the skillet along with the sherry
and mustard. Bring to a boil, then simmer, covered, for 20 minutes.
Remove the chicken and vegetables from the skillet to a serving
platter and keep warm; reserve the liquid. Boil the liquid over high
heat for 10 minutes. Remove from the heat and stir in the flour
blended with the sour cream. Return to the heat and bring to a boil;
reduce the heat and simmer, stirring constantly, until the sauce
thickens. Pour the sauce over the chicken and vegetables and serve.
Makes 4 servings.
[Sherrie Ruhl, The Baltimore Sun; Jan 29, 1992]
Posted by Fred Peters.
Source from luhu.jp
Tags
Poultry