|
|
|
|
 |
|
|
| Chicken And Apples With Dijon Cream Recipe |
Category: Game
Rating:
N/A
Servings: 4
|
|
|
Ingredients
1 cup minute rice; prepared
3 chicken breast halves; boned and skinned
1 teaspoon vegetable oil
1 teaspoon butter
1/2 cup chopped onion
2 red cooking apples (mcintosh)
1 pkg (8 oz) sliced mushrooms
3/4 cup apple juice
1/2 cup white wine
1 1/2 teaspoon sugar
1 teaspoon chicken bouillon crystals
1 tablespoon dijon mustard
1/4 cup half and half
Cooking Directions:
Place 2 cups of unsalted water in a 2-quart or larger saucepan over high heat. Bring to a boil (3 min.). Add the rice, cover, reduce heat to summer, and steam for 17 minutes. Meanwhile, if the chicken is frozen, place it on a microwave-safe plate and microwave 3 minutes, uncovered on high, to begin defrosting. While chicken is microwaving, heat the oil and butter on medium in a 12-inch, nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Slice the chicken into 1/4 inch strips throuht the width, adding them to the pan as you slice. When all the chicken is added, raise heat to medium-high and cook for 3 minutes, stirring from time to time, until the chicken just begins to brown. Meanwhile, cut apples in half and remove the core. Slice unpeeled apples into 1/4-inch slices. When all of the apples are sliced, add them to the pan with the mushrooms. Stir and cook for 1 minute. Add apple juice, wine, sugar and chicken bouillon crystals. Stir well to dissolve the bouillon. Brint to a boil and cook for 4 minutes. Stir in the Dijon mustard and half and half. Cook for 2 more minutes. Serve at once over a bed of steamed rice.
Serves 4
Source: Palm Beach Post, Food Section
billspa@icanect.net
Recipe by: Palm Beach Post 10/23/97
game
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
