| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cubed cooked chicken |
| 1/4 |
c |
Dry white wine |
| 1/4 |
c |
Mayonnaise |
| 1/4 |
c |
Sour cream |
|
|
Salt to taste |
| 2 |
|
Nectarines |
| 1/4 |
c |
Slivered almonds |
|
|
Greens |
INSTRUCTIONS
In a bowl, toss chicken with wine. Cover and marinate in fridge several
hours or overnight. Stir together mayonnaise and sour cream and then stir
into chicken; salt to taste.
Coarsely chop 1 1/2 of the nectarines, slice remaining half for garnish.
Stir chopped nectarine and almonds into chicken mixture. Chill. Serve on
platter or plates lined with greens. Garnish with nectarine slices.
Recipe by: Woman's Day Magazine, July 1982 Posted to MC-Recipe Digest V1
#630 by Mardi Desjardins <amdesjar@mb.sympatico.ca> on May 31, 1997
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