| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Appetizer |
1 |
Servings |
INGREDIENTS
|
|
Boneless; skinned chicken, cut in strips |
|
|
Sherry or white wine |
|
|
Worcestershire sauce |
| 1 |
c |
Sour cream |
| 2 |
ts |
Dijon mustard |
| 2 |
tb |
Honey |
INSTRUCTIONS
HONEY-MUSTARD SAUCE
Using strips of chicken, place in marinade of wine and Worcestershire
sauce. Marinate 2-3 hours. Skewer chicken, fry on skewer stick in hot oil.
Sauces of your choosing may accompany chicken.
Honey-Mustard Sauce: Mix ingredients together; use for dunking fried
chicken strips or chunks.
ARKANSAS TODAY, CHANNEL 11, KTHV
09/05/1990
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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