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Hearty Bistro Chicken

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Ingredients
  Olive oil/Vegetable oil 2 Tablespoon
  Chicken 3 Pound, cut into serving pieces with or without skin
  Ears of corn 2 , cut into 1 1/2-inch pieces (Fresh Or Frozen)
  Frozen snap peas/One 10 ounce package frozen green beans 8 Ounce (1 Package)
  Frozen sliced carrots/Baby carrots 1 Cup (16 tbs)
  Onion soup mix 1 1⁄4 Ounce (1 Envelope, Lipton Recipe Secrets)
  Water 2 Cup (32 tbs)
  Sherry 1⁄4 Cup (4 tbs)
  Dijon style mustard/Country dijon-style / brown prepared mustard 2 Tablespoon
  All purpose flour 2 Tablespoon
  Sour cream 8 Ounce (1 Container)
Directions

In 12-inch skillet, heat oil over medium-high heat and brown chicken; drain.
Add corn, peas and carrots; then add onion soup mix blended with water, sherry and mustard.
Bring to a boil over high heat.
Reduce heat to low and simmer covered 20 minutes or until chicken is done.
Remove chicken and vegetables to serving platter and keep warm; reserve liquid.
Boil reserved liquid over high heat 10 minutes.
Remove from heat and stir in flour blended with sour cream; return to heat.
Bring just to the boiling point over medium-high heat.
Reduce heat to low and simmer, stirring constantly, until sauce is thickened, about 3 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Ingredient: 
Chicken
Interest: 
Party

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