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Here's an idea: REC: Mustard Chicken. Serve it with or without rice or noodles.

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Joined: Dec 14, 2005


Posted to Thread #7651 at 10:50 am on Aug 24, 2007

The boneless chicken is in pieces, but not itty bitty pieces. There's only a tablespoon of flour, and it takes less than 30 minutes. Don should have no trouble cooking this recipe:

from "Classic Home Cooking" by Mary Berry and Marlena Spieler

1 Tbs. Olive Oil
1 Garlic clove, crushed
4 skinless, boneless chicken breast halves, cut diagonally into 1-inch strips
1 cup light cream
1 Tbs. flour
1 Tbs. coarse mustard
Salt and pepper
Flat-leaf parsley, for garnish

Heat the oil in a skillet, and the garlic, and cook, stirring, for 1-2 minutes. Add the chicken strips, then lower the heat and cook, stirring frequently, for 10 minutes.

With a slotted spoon, remove chicken strips and keep them warm.

In a small bowl, mix a little of the cream with the flour to make a smooth paste. Set aside.

Pour remaining cream into skillet and stir to mix with the cooking juices. Bring to a boil, stir in the cream and flour mixture, then lower heat and cook for 2 minutes., stirring constantly, until sauce has thickened. Stir in the mustard and heat through gently, then add salt and pepper to taste. (Don't boil the sauce after adding the mustard.)

Return the chicken to the pan, coat with the sauce, and reheat gently. Serve immediately, garnished with the parsley.

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