Title: Dijon Chichen Strips
Categories: Diabetic Poultry Entree Rice
Yield: 4 Sweet ones
| 1 1/2 | lb | Chicken breasts; boneless Skinless |
| 1 | tb | Butter =OR=- |
| 1 | tb | Margarine; |
| 1/3 | c | Onion; chopped |
| 1 | cl | Garlic; minced |
| 1 | ts | Dried parsley flakes; |
| 1/2 | ts | Mustards seeds; coarsely crushed |
| 1/8 | ts | Ground pepper; freshly |
| 1/2 | c | White wine; |
| 1 1/2 | ts | Dijon mustard; |
| 1/4 | ts | Chicken bouillon granules; |
| 1/2 | c | Sour cream; |
| | | 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.