Dijon chichen strips

4 sweet ones

Ingredients

Quantity Ingredient
1½ pounds Chicken breasts; boneless Skinless
1 tablespoon Butter =OR=-
1 tablespoon Margarine;
⅓ cup Onion; chopped
1 clove Garlic; minced
1 teaspoon Dried parsley flakes;
½ teaspoon Mustards seeds; coarsely crushed
⅛ teaspoon Ground pepper; freshly
½ cup White wine;
1½ teaspoon Dijon mustard;
¼ teaspoon Chicken bouillon granules;
½ cup Sour cream;
Hot cooked rice for 4

Directions

Rinse chicken breasts and pat dry; cut into ½" strips and set aside.

Place butter OR margarine, onion, and garlic in a 2-quart microwave-safe casseole. Microwave on High setting 1 to 2 minutes, or until onion is soft. Add chicken strips and sprinkle with parsley flakes, crushed mustard seeds and pepper. Cover and microwave at High setting 3 to 5 minutes, or until chicken is no longer pink, stirring every 2 minutes. Remove chicken to plate with slotted spoon. To casserole juices, add wine, mustard and chicken granules. Cover and microwave at High setting 2 minutes. Stir in sour cream and chicken strips. Microwave at medium setting 2 to 3 minutes longer, to heat through. Sprinkle with additional parsley flakes to granish, and serve over hot cooked rice. Source: The San Diego Union Food Section, Sept. 8, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

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