Ingredients Jump to Instructions ↓

  1. 1/2 lb Chicken breasts; boneless 

  2. 1/2 ts Mustards seeds; coarsely

  3. -Skinless -crushed

  4. 1 tb Butter 

  5. 1/8 ts Ground pepper; freshly

  6. 1/2 c White wine;

  7. 1 tb Margarine; 

  8. 1/2 ts Dijon mustard;

  9. 1/3 c Onion; chopped 

  10. 1/4 ts Chicken bouillon granules;

  11. 1 cl Garlic; minced 

  12. 1/2 c Sour cream;

  13. 1 ts Dried parsley flakes; Hot cooked rice for 

Instructions Jump to Ingredients ↑

  1. Rinse chicken breasts and pat dry; cut into 1/2′ strips and set aside.

  2. 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.

  3. 1994 Brought to you and yours via Nancy O’Brion and her Meal-Master. —–


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