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CHICKEN DIJON

Category:    Chicken
Yield: 6 servings
 
      5 tb All purpose flour, divided          1 lb Fresh mushrooms, sliced
  1 1/4 ts Salt, divided                     1/3 c  White wine
      1 ts Paprika                           1/2 ts Tarragon, crushed
    1/8 ts Pepper                            1/2 ts Basil leaves, crushed
      3    Chicken breasts, skinned and        8 oz Dairy sour cream
           -halved                             2 tb Dijon style mustard
      2 tb Vegetable shortening           
 
  Combine 4 T flour, 1 tsp salt, paprika and pepper. Coat chicken pieces. In
  large skillet or Dutch oven brown chicken in shortening on all sides (about
  20 mins). Add mushrooms, wine, tarragon, and basil. Cover. Simmer about 45
  mins or until chicken is tender. Remove chicken to heated platter. Keep
  warm.
  
  Combine sour cream, mustard, remaining 1 T flour and remaining 1/4 tsp
  salt. Stir into mushrooms and drippings in skillet. Heat and stir over low
  heat just until sauce begins to simmer. Correct thickness if necessary.
  
  Spoon over chicken. If desired. garnish with snipped parsley or paprika.
  
  Makes 6 servings. My notes: this recipe is also very forgiving for
  substitutions. I've used everything from buttermilk to low fat yogurt
  combinations to nonfat dry milk and lemon juice with water to substitute
  for the sour cream. I've also used coarse cut mustard when I was out of the
  usual Grey Poupon. The sauce is also a bit thicker than I like so I often
  thin it with a bit of milk or additional wine just before the sauce is
  ready to serve.
 

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