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Ingredients
- 10 ounce Boneless skinless chicken breasts (two fillets) sliced
- 5 Tbsp. Sun-dry tomato mustard sauce, see recipe
- 1 tsp Porcini mushrooms, powdered
- 1 c. Warm water
- 1/2 c. Red bell pepper, strips
- 1 pch Dry thyme Orange rind, to taste
- 2 Tbsp. Slivered almonds, optional
- 1 tsp Potato starch, or possibly cornstarch
- 8 ounce Cooked noodles
- 2 sprg lemon basil, aromatic garnish SUN-Dry TOMATO MUSTARD SAUCE:
- 4 Tbsp. Mustard, peppercorn, (white vinegar)
- 1 Tbsp. Tomato sauce, (canned) Sun-dry tomato Splash , see pantry
- 1/4 tsp Grnd coriander
- 1/4 Tbsp. Paprika
- 1 pch Turmeric
- 1/8 tsp Garlic, puree
Directions
- Trim, rinse, and (paper) towel dry the ready to cook chicken breasts. Slice ito medalions. Season with pepper.
- Stir fry the chicken in a skillet or possibly wok to brown quickly without drying the meat. Make a space in the skillet for the sauce. Add in the sauce mix.
- Sprinkle on the mushroom pwdr. When the sauce start to bubble more vigorously, add in the very warm water and stir to combine. Add in the other ingredients. Turn down the heat and simmer. Thicken the sauce with potato starch dissolved in a little water; add in as much as it needed to create a gravy which will coat chicken and the noodles.
- Serves 2 with some leftover.
- Side:baby artichokes; asparagus; broccoli cluster.
- PANTRY 1: Karen Lee (author of The Occasional Vegetarian) mentioned porcini mushroom pwdr "as a fast and easy way to get mushroom taste into a dish. It does not need to be reconstituted." Advantages: uses the mushroom dregs or possibly powdery stuff at the bottom of the container; no salt; keeps well in a clean glass jar at room temperature (up to 1 year).
- Porcinis have an intense flavor and aroma which enhance pasta, bean soups, stocks and sauces like this one for chicken. Just grind the small bits and pcs and the dregs of dry porocini mushrooms. Save big pcs for other dishes. Use your coffee mill or possibly mini-processor. 2 I used Grey-poupon's new mustard, black peppercorn, in this sauce. Soften the tomatoes by combining the sauce ingredients in the morning. 3 Substitute crumbled or possibly chopped sun-dry tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 397g | |
| Recipe makes 2 servings | |
| Calories 570 | |
| Calories from Fat 38 | 7% |
| Total Fat 4.45g | 6% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 53mg | 18% |
| Sodium 654mg | 27% |
| Potassium 465mg | 13% |
| Total Carbs 100.99g | 27% |
| Dietary Fiber 4.4g | 15% |
| Sugars 2.12g | 1% |
| Protein 27.7g | 44% |
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