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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