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Full Online Book HomeLearning KitchenPoultry - Chicken - Poulet Dijon
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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.


Copyright 1992 The Junior League of Kansas City, Missouri, Inc. All rights reserved.
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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