| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Entree, Charleston |
6 |
Servings |
INGREDIENTS
| 5 |
|
Skinless boneless chicken breast halves; cut into 1" pieces |
|
|
Salt and pepper |
| 3 |
tb |
Butter |
| 1 |
md |
Onion; sliced |
| 1/2 |
lb |
Sliced mushrooms |
| 1 |
tb |
All-purpose flour |
| 1 |
c |
Chicken broth; heated |
| 1/3 |
c |
Dry white wine |
| 1/2 |
c |
Sour cream |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Dry white wine |
|
|
Chopped fresh parsley |
| 4 1/2 |
c |
Cooked rice |
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, 1996. From the Web!
http://www.charleston.net; mcRecipe via PATh [420 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>
A Message from our Provider:
“Shock your mom – go to church”