Dijon Chichen Strips

Servings: 4
Ingredients:

1 1/2 lb Chicken breasts; boneless         1/2 ts Mustards seeds; coarsely
-Skinless                                -crushed
1 tb Butter                            1/8 ts Ground pepper; freshly
-=OR=-                            1/2 c  White wine;
1 tb Margarine;                      1 1/2 ts Dijon mustard;
1/3 c  Onion; chopped                    1/4 ts Chicken bouillon granules;
1 cl Garlic; minced                    1/2 c  Sour cream;
1 ts Dried parsley flakes;                    Hot cooked rice for 4

Rinse chicken breasts and pat dry; cut into 1/2′ 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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