Hot German Chicken Salad
|Boneless, skinless chicken breast halves||4|
|Vegetable oil||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|White wine vinegar||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Chopped fresh thyme/1/2 teaspoon dried thyme||2 Teaspoon|
|Mushrooms||2 Ounce, sliced|
|Green onions||2 , thinly sliced|
|Romaine||1⁄2 Bunch (50 gm), torn into bite-size pieces|
|Tomatoes||2 Medium, cut into wedges|
Cook chicken breast halves in oil in 10-inch nonstick skillet over medium heat about 6 minutes on each side or until done.
Remove chicken from skillet; drain.
Cool chicken slightly and cut into thin slices.
Stir flour, salt and pepper into drippings in skillet.
Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in water, vinegar, mustard, thyme, mushrooms and green onions.
Cook over low heat, stirring constantly, until mixture is bubbly.
Cook and stir 1 minute.
Divide romaine among 4 salad plates.
Arrange chicken and tomatoes on romaine.
Spoon mushroom mixture over top.