HEARTY BISTRO CHICKEN
Yield: 4 servings
2 tb Olive oil 1 Envelope onion soup mix*
2 1/2 To 3 pound chicken, cut into 2 c Water
-serving pieces 1/4 c Sherry
1 Pkge frozen corn-on-the-cob 2 tb Prepared country Dijon-style
1 Pkge frozen snap peas (8 -mustard
-ounces) 2 tb All-purpose flour
1 c Frozen sliced carrots 1 c Sour cream
* NOTE: This recipe is from Lipton Soups.
Heat the oil in a 12-inch skillet and brown the chicken over medium-high
heat. Drain. Add the corn, peas and carrots. Blend the soup mix with the
water. Add to the skillet along with the sherry and mustard. Bring to a
boil, then simmer, covered, for 20 minutes.
Remove the chicken and vegetables from the skillet to a serving platter and
keep warm; reserve the liquid. Boil the liquid over high heat for 10
minutes. Remove from the heat and stir in the flour blended with the sour
cream. Return to the heat and bring to a boil; reduce the heat and simmer,
stirring constantly, until the sauce thickens. Pour the sauce over the
chicken and vegetables and serve.
Makes 4 servings.
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