Hearty Bistro Chicken
|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)|
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.