| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Lu’s recipe, Quick cooki |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken thighs |
| 4 |
|
Chicken breasts |
| 2 |
tb |
Butter |
| 1 |
|
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
cn |
Cream of mushroom soup |
| 1/4 |
c |
Milk |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Fresh parsley; chopped |
|
|
White pepper to taste |
INSTRUCTIONS
1. In a large skillet melt the butter and brown the chicken on all sides;
about 4-5 minutes per side.
2. Remove chicken and keep warm in the over (200 degrees).
3. In the same skillet saute the garlic and onion until golden and tender.
4. Stir in soup, milk, dijon, parsley and pepper; stir until smooth and
bring to a boil.
5. Add chicken to skillet; reduce heat and simmer for 30 minutes or until
chicken is cooked and no longer pink.
NOTES : Serve over rice or broad egg noodle.
Recipe by: RecipeLu
Posted to recipelu-digest Volume 01 Number 178 by RecipeLu
<recipelu@geocities.com> on Oct 29, 1997
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