| 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
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”