INGREDIENTS

INSTRUCTIONS

Place 2 cups of unsalted water in a 2-quart or larger saucepan over
high heat. Bring to a boil (3 min.). Add the rice, cover, reduce heat
to summer, and steam for 17 minutes. Meanwhile, if the chicken is
frozen, place it on a microwave-safe plate and microwave 3 minutes,
uncovered on high, to begin defrosting. While chicken is microwaving,
heat the oil and butter on medium in a 12-inch, nonstick skillet.  Peel
and coarsely chop the onion, adding it to the skillet as you  chop.
Slice the chicken into 1/4 inch strips throuht the width,  adding them
to the pan as you slice. When all the chicken is added,  raise heat to
medium-high and cook for 3 minutes, stirring from time  to time, until
the chicken just begins to brown. Meanwhile, cut  apples in half and
remove the core. Slice unpeeled apples into  1/4-inch slices. When all
of the apples are sliced, add them to the  pan with the mushrooms. Stir
and cook for 1 minute. Add apple juice,  wine, sugar and chicken
bouillon crystals. Stir well to dissolve the  bouillon. Brint to a boil
and cook for 4 minutes. Stir in the Dijon  mustard and half and half.
Cook for 2 more minutes. Serve at once  over a bed of steamed rice.
Serves 4  Source: Palm Beach Post, Food Section  billspa@icanect.net
Recipe by: Palm Beach Post 10/23/97  Posted to MC-Recipe Digest V1 #860
by Bill Spalding  <billspa@icanect.net> on Oct 23, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 229
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 75.6mg
Sodium: 113.5mg
Potassium: 332.5mg
Carbohydrates: 11.8g
Fiber: <1g
Sugar: 9.5g
Protein: 27.3g