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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
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- 3 tbs diced small white onions
- 1 C whole milk
- 4 tbs Dijon mustard
- 2 tbs cornstarch
- 4 tbs water
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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.
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