| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Charleston, Entreé | 6 | Servings | |
INGREDIENTS
| 5 | Skinless boneless chicken | |
| breast halves cut into | ||
| 1" | ||
| pieces | ||
| Salt and pepper | ||
| 3 | T | Butter |
| 1 | Onion, sliced | |
| 1/2 | lb | Sliced mushrooms |
| 1 | T | All-purpose flour |
| 1 | c | Chicken broth, heated |
| 1/3 | c | Dry white wine |
| 1/2 | c | Sour cream |
| 1 | T | Dijon mustard |
| 1 | T | Dry white wine |
| Chopped fresh parsley | ||
| 4 1/2 | c | Cooked rice |
| 1996 | om the Web! http://www.charleston.net, mcRecipe via PATh [420 |
INSTRUCTIONS
Season chicken with salt and pepper. Melt 2 tablespoons of the butter in large skillet over medium heat. Add chicken and cook until opaque, stirring occasionally, about 5 minutes. Transfer to serving dish. Cover and keep warm. Add onion and mushrooms to skillet and cook until light brown, stirring frequently, about 6 to 8 minutes. Add to chicken dish. Keep warm. Melt remaining butter in small saucepan over medium-low heat. Add flour and stir 3 minutes. Whisk in broth and wine and stir vigorously until sauce is thickened and smooth, about 5 minutes. Stir in sour cream, mustard and 1 tablespoon wine. Heat sauce until warmed through, about 3 minutes. Do not boil! Pour over chicken. Top with parsley and serve with rice. May also be served with noodles. Post and Courier, Charleston, SC, Sunday, October 20, cal/12g fat] - --- Recipe By : Helen Heape, c/o Charleston Post and Courier Posted to MC-Recipe Digest V1 #253 Date: Sun, 20 Oct 1996 17:14:10 -0700 (PDT) From: patH <phannema@wizard.ucr.edu>
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Nutrition (calculated from recipe ingredients)
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Calories: 457
Calories From Fat: 117
Total Fat: 13.2g
Cholesterol: 74mg
Sodium: 651.1mg
Potassium: 536mg
Carbohydrates: 53.4g
Fiber: 1.3g
Sugar: 11.3g
Protein: 26.7g