Recipe - Chicken And Apples With Dijon Cream

1 cup Minute Rice; prepared
3 Chicken Breast Halves; boned
and skinned
1 teaspoon Vegetable Oil
1 teaspoon Butter
One half cup Chopped Onion
2 Red Cooking Apples
(Mcintosh)
1 pack (8 Oz) Sliced Mushrooms
Three fourths cup Apple Juice
One half cup White Wine
1 One half teaspoon Sugar
1 teaspoon Chicken Bouillon Crystals
1 tablespoon Dijon Mustard
One fourth cup Half And Half

Place 2 cups of unsalted water in a 2quart 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 microwavesafe plate and microwave 3 minutes, uncovered on high, to begin
defrosting. While chicken is microwaving, heat the oil and butter on medium
in a 12inch, nonstick skillet. Peel and coarsely chop the onion, adding it
to the skillet as you chop. Slice the chicken into One fourth inch strips throuht
the width, adding them to the pan as you slice. When all the chicken is
added, raise heat to mediumhigh 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 1/4inch slices. When
all of the apples are cut or sliced up , 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 MCRecipe Digest V1 #860 by Bill Spalding billspa@icanect.net
on Oct 23, 1997