Chicken and Apples with Dijon Cream

Title:
Chicken and Apples with Dijon Cream

Yield:
4 Servings

Categories:
Poultry
&,
Game




Ingredients:





     1 c  Minute Rice; prepared


     3    Chicken Breast Halves; boned


          -and skinned


     1 ts Vegetable Oil


     1 ts Butter


   1/2 c  Chopped Onion


     2    Red Cooking Apples


          -(Mcintosh)


     1 pk (8 Oz) Sliced Mushrooms


   3/4 c  Apple Juice


   1/2 c  White Wine


 1 1/2 ts Sugar


     1 ts Chicken Bouillon Crystals


     1 tb Dijon Mustard


   1/4 c  Half And Half






 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 1/4 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 1/4-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@icanect.net


 


 Recipe by: Palm Beach Post 10/23/97


 


 Posted to MC-Recipe Digest V1 #860 by Bill Spalding 


 on Oct 23, 1997