This is a print preview of "Chicken And Apples With Dijon Cream" recipe.

Chicken And Apples With Dijon Cream Recipe
by Global Cookbook

Chicken And Apples With Dijon Cream
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  Servings: 4

Ingredients

  • 1 c. Minute Rice, prepared
  • 3 x Chicken Breast Halves, boned and skinned
  • 1 tsp Vegetable Oil
  • 1 tsp Butter
  • 1/2 c. Minced Onion
  • 2 x Red Cooking Apples (Mcintosh)
  • 1 pkt (8 Ounce) Sliced Mushrooms
  • 3/4 c. Apple Juice
  • 1/2 c. White Wine
  • 1 1/2 tsp Sugar
  • 1 tsp Chicken Bouillon Crystals
  • 1 Tbsp. Dijon Mustard
  • 1/4 c. Half And Half

Directions

  1. Place 2 c. of unsalted water in a 2-qt or possibly larger saucepan over high heat. Bring to a boil (3 minutes.). Add in the rice, cover, reduce heat to summer, and steam for 17 min. Meanwhile, if the chicken is frzn, place it on a microwave-safe plate and microwave 3 min, 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 min, stirring from time to time, till 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 in them to the pan with the mushrooms. Stir and cook for 1 minute. Add in apple juice, wine, sugar and chicken bouillon crystals. Stir well to dissolve the bouillon. Brint to a boil and cook for 4 min. Stir in the Dijon mustard and half and half. Cook for 2 more min. Serve at once over a bed of steamed rice.
  2. Serves 4