| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry &, Game | 4 | Servings | |
INGREDIENTS
| 1 | c | Minute Rice; prepared |
| 3 | Chicken Breast Halves; boned and skinned | |
| 1 | ts | Vegetable Oil |
| 1 | ts | Butter |
| 1/2 | c | Chopped Onion |
| 2 | Red Cooking Apples (Mcintosh) | |
| 1 | pk | (8 Oz) Sliced Mushrooms |
| 3/4 | c | Apple Juice |
| 1/2 | c | White Wine |
| 1 1/2 | ts | Sugar |
| 1 | ts | Chicken Bouillon Crystals |
| 1 | tb | Dijon Mustard |
| 1/4 | c | Half And Half |
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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