Dijon Chichen Stripsdiabetic, main dish, poultry, rice 1 1/2 lb chicken breasts; boneless skinless 1 tablespoon butter =or=- 1 tablespoon margarine 1/3 cup onion; chopped 1 centiliter garlic; minced 1 teaspoon dried parsley flakes 1/2 teaspoon mustards seeds; coarsely crushed 1/8 teaspoon ground pepper; freshly 1/2 cup white wine 1 1/2 teaspoon dijon mustard 1/4 teaspoon chicken bouillon granules 1/2 cup sour cream 1 hot cooked rice for 4 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 O'Brion and her Meal-Master. |
