Recipe - Finger Lickin Remoulade Sauce

6 Skinless boned chicken
breasts OR
6 Center cut boneless pork
loin chops; trimmed of fat,
1" thick
One half cup Flour
1 One half teaspoon Garlic salt
1 teaspoon Dry mustard
1 tablespoon Canola oil
6 Sliced carrots OR
3 cup Baby carrots; to 4 cups
1 cn Chicken and Rice Soup;
Healthy Request (103/4
oz.)
6 cup Steamed rice

Spray bottom of slow cooker with nonstick cooking spray. Mix flour, garlic
salt, and dry mustard in medium sized bowl. Dredge chicken (or pork chops)
in flour mixture. Add oil to large nonstick skillet. Over medium heat,
brown meat on both sides; place in slow cooker. Cover meat with cut or sliced up
carrots. Add can of soup. Cover and cook on low 8 hours. Serve each chicken
breast (or chop) over a cup of steamed rice. With slotted spoon, scoop out
carrots and serve next to meat. Drizzle gravy from pot over the top of
meat. Makes 4 servings. Per serving: Chicken: 505 calories, 35 g protein,
73 g carbohydrate, 7 g fat, 79 mg cholesterol, 535 mg sodium. Calories from
fat 13 percent. Per serving: Pork chops: 507 calories, 29 g protein, 73 g
carbohydrate, 9.8 g fat, 2.8 g saturated fat, 65 mg cholesterol, 535 mg
sodium, 3.5 g fiber. Calories from fat 17 percent. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Source: Contra Costa Times 11498. Lynn's notes: Made
this 21998; thickened gravy with a little cornstarch solut on and served
over garlic couscous. This was a delicious dinner!

Recipe by: Contra Costa Times 11498

Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
Feb 20, 1998