Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken - Poulet Dijon
Famous Authors (View All Authors)
Poultry - Chicken -  Poulet Dijon Post by :tnrmktng Category :Learning Kitchen Author :Unknown Date :March 2012 Read :848

Click below to download : Poultry - Chicken - Poulet Dijon (Format : PDF)

Poultry - Chicken - Poulet Dijon

4 boneless, skinless chicken breast halves
1/4 cup (1/2 stick) butter
2 tablespoons Dijon mustard
1 clove garlic, minced, plus 1 whole clove, peeled
1 medium onion, finely diced
2-1/2 cups chicken broth
1 tablespoon flour
3/4 cup dry white wine
1/2 pound mushrooms, sliced
4 baguette slices, 1/8- to 1/4-inch thick
2 tablespoons finely chopped parsley, to garnish


In a large skillet, heat butter and sauté chicken on all sides until browned. Remove from heat and set aside.
In a medium bowl, mix mustard, minced garlic, onion, broth, flour, wine and mushrooms until well blended. Pour mixture into a sauté pan and simmer, stirring until sauce has thickened slightly. Add chicken and reheat.

Toast baguette slices and rub with peeled garlic clove. Spoon 1 teaspoon sauce over each baguette slice. Serve chicken breasts over baguettes with remaining sauce spooned over the top. Garnish with chopped parsley.

SERVES 4

Copyright 1992 The Junior League of Kansas City, Missouri, Inc. All rights reserved.
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken -  Pressure Cooker Barbecued Chicken Poultry - Chicken - Pressure Cooker Barbecued Chicken

Poultry - Chicken -  Pressure Cooker Barbecued Chicken
2-3 Tbls. oil 3- 4 lbs. chicken parts, preferably thighs and drumsticks skinned 2 cups prepared barbecue sauce 1 1/2 cups chopped onions 1 large green pepper,s eeded and diced. (optional) Heat 1 Tbls. oil in the cooker. Brown the chicken well on both sides in small batches, adding extra oil as needed. Set browned chicken on a platter. Pour off left over oil if desired. Place the sauce, onions and green pepper in the cooker. Stir well, taking care to scrape up any browned bits sticking to the bottom. Add the reserved browned chicken plus any juices that
PREVIOUS BOOKS

Poultry - Chicken -  Potato Stuffing Chicken Breasts Poultry - Chicken - Potato Stuffing Chicken Breasts

Poultry - Chicken -  Potato Stuffing Chicken Breasts
3/4 cup butter, divided 1 large onion, finely chopped 1 cup finely chopped celery 4 cups mashed potatoes 2 eggs, lightly beaten 1 cup dried bread cubes 1/2 teaspoon poultry seasoning 1/2 cup chopped parsley 1 teaspoon salt 1/4 teaspoon pepper 4 boneless, skinless chicken breasts Paprika Preheat oven 375 degrees. Grease 9x13-inch pan. Melt 1/2 cup butter in large skillet; saute onion and celery for 5 minutes. Turn into large mixing bowl. Add potatoes, eggs, dried bread cubes, poultry seasoning, parsley, salt and pepper; mix well. Spread in pan. Arrange chicken breasts on stuffing; dot with remaining butter. Sprinkle with
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT