Chicken and apples with dijon cream

4 Servings

Ingredients

Quantity Ingredient
1 cup Minute Rice; prepared
3 Chicken Breast Halves; boned and skinned
1 teaspoon Vegetable Oil
1 teaspoon Butter
½ cup Chopped Onion
2 Red Cooking Apples (Mcintosh)
1 pack (8 Oz) Sliced Mushrooms
¾ cup Apple Juice
½ cup White Wine
1½ teaspoon Sugar
1 teaspoon Chicken Bouillon Crystals
1 tablespoon Dijon Mustard
¼ cup Half And Half

Directions

Place 2 cups of unsalted water in a 2-quart or larger saucepan over high heat. Bring to a boil (3 min.). Add the rice, cover, reduce heat to summer, and steam for 17 minutes. Meanwhile, if the chicken is frozen, place it on a microwave-safe plate and microwave 3 minutes, uncovered on high, to begin defrosting. While chicken is microwaving, heat the oil and butter on medium in a 12-inch, nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Slice the chicken into ¼ inch strips throuht the width, adding them to the pan as you slice. When all the chicken is added, raise heat to medium-high and cook for 3 minutes, stirring from time to time, until the chicken just begins to brown. Meanwhile, cut apples in half and remove the core. Slice unpeeled apples into ¼-inch slices. When all of the apples are sliced, add them to the pan with the mushrooms. Stir and cook for 1 minute. Add apple juice, wine, sugar and chicken bouillon crystals. Stir well to dissolve the bouillon. Brint to a boil and cook for 4 minutes. Stir in the Dijon mustard and half and half. Cook for 2 more minutes. Serve at once over a bed of steamed rice.

Serves 4

Source: Palm Beach Post, Food Section billspa@...

Recipe by: Palm Beach Post 10/23/97 Posted to MC-Recipe Digest V1 #860 by Bill Spalding <billspa@...> on Oct 23, 1997

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