| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | Poultry | 4 | Servings |
INGREDIENTS
| 4 | x | Skinned chicken |
| 1 | ts | Paprika |
| 1/2 | ts | Seasoned salt |
| 1/2 | ts | Pepper |
| 2 | tb | Oleo or butter |
| 1/4 | ts | Salt |
| 1/2 | ts | Dijon mustard |
| 1 | c | Shredded cheese* |
| 4 | ts | Flour |
| 1/8 | ts | Pepper |
| 1 | c | Milk |
| 1 | ts | Dill weed |
INSTRUCTIONS
POACHED CHICKEN DILL SAUCE Date: Tue, 21 May 1996 00:30:34 -0400 From: ivanco <ivanco@mail.netserve.net> To poach chicken---Place 4 chicken breasts( if you leave the skin on) skin side up, in 12x8" microwave-safe baking dish, placing thickest portions toward outside edge of dish. Lightly sprinkle each with seasoned salt, paprika & pepper. Cover & microwave on HIGH for 12-14 min or until chicken is fork tender & juices run clear, turning halfway thru cooking. DILL SAUCE---Place oleo in 4-cup microwave-safe measuring cup. Microwave on HIGH for 30-40 seconds, or until melted. Stir in flour, salt, pepper & mustard until smooth. Using wire whisk, gradually blend in milk. Microwave on HIGH for 3-5 min or until mixture thickens & boils, stirring twice during cooking. Stir in cheese & dill, until cheese melts. Spoon over warm chicken. *AMERICAN or CHEDDAR CHEESE. Posted to MealMaster Recipes List, Digest #141
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