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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: Triple-Mustard Chicken Dijon

  3. Categories: Meat/poul, Stews

  4. Yield: 6 servings

  5. 2 lb Skinless chicken breasts

  6. 2 lb Skinless chicken thighs

  7. 2 tb Butter

  8. 1 md Onion; minced

  9. 1/4 c Dijon mustard; imported

  10. 2 tb Honey mustard

  11. 2 tb Coarse-grained mustard

  12. 3/4 c Dry white wine, preferably

  13. -Chardonnay

  14. 1 1/2 c Reduced sodium chicken broth

  15. 1/3 c Sour cream

  16. Separat breasts if they are attached and cut each in

  17. half crosswise. Trim any fat from chicken.

  18. Melt butter in a large flame-proof casserole. Cook

  19. onion over moderate heat ntil soft, about 3 minutes.

  20. Add chicken and cook until no longer pink on the

  21. 5 to 7 minutes. In a small bowl, whisk

  22. together the mustards and wine. Pour over chicken and bring to a boil. Add broth. Simmer partially covered

  23. 25 to 30 minutes, until chicken is tender and cooked through, Remove from heat and stir in sour

  24. cream.

  25. 555 cal;

  26. 67g pro,

  27. 24g fat (41%) Source: Miami Herald

  28. formatted by Lisa Crawford, 4/13/96 --

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