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1995-09-27
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Newsgroups: rec.food.recipes
From: dparsons@Solbourne.COM (Denise Parsons)
Subject: Chicken Dijon
Message-ID: <9312061845.AA13557@merlyn.Solbourne.COM>
Organization: Taronga Park BBS
Date: Mon, 6 Dec 93 11:45:20 MST
Ingredients:
4 skinned and boned chicken breast
2 T. melted butter
2 T. flour
1 cup of chicken broth
1/2 cup of light cream (I use 2% milk instead, makes a lighter sauce)
3 T. dijon mustard
pepper to taste
Brown the chicken in butter about 20min or until done. Remove chicken to a
warm platter. Add flour to the chicken drippings. Mix in the chicken broth,
stir until lumps are gone. Add cream (or milk), stir in mustard. If sauce is
too thick add a little water until you reach desired thickness.
Note: Do not add salt to this recipe. There is alot of salt in the mustard.
Return the chicken breast to the pan with the sauce and heat through 5-10
minutes.
Garnish with fresh parsley and sliced tomato, serve with rice.
Recipe from the Colorado Cache Cookbook.