|
My JSP 'Chicken Dijonaise.jsp' starting page
|
 |
Serving Size: 5 oz chicken, 3 oz sauce
Serves 4
Ingredients
-
4
5-oz skinless chicken breasts, boneless
-
4
oz rotini pasta noodles
-
2
tbs olive oil
-
2
tsp mustard powder
-
2
oz dry white wine
-
2
each fresh garlic cloves, minced
|
-
3
tbs diced small white onions
-
1
C whole milk
-
4
tbs Dijon mustard
-
2
tbs cornstarch
-
4
tbs water
|
Directions
-
Cook noodles, as per package.
Rinse with cold water and set aside.
-
Lightly sauté onion and garlic
in 1 tbs of olive oil. Add white wine and cook until 1/2
the wine is evaporated. Add the Dijon mustard and mix well,
then pour in milk and blend. Bring to boil.
-
While the mixture is heating up,
mix cornstarch and water until it forms a smooth paste.
When the liquid boils, add the cornstarch paste, whisk
firmly, and simmer for 5 minutes. Keep warm.
-
Sprinkle salt and pepper (to
taste) and dry mustard on chicken. Fry chicken lightly on
both sides until meat is firm throughout (about 8 minutes).
Add mustard sauce and continue to cook 5 minutes.
-
Serve over cooked noodles,
covering with 3 oz sauce.
Back
to Recipes Page
|
|
| |
