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Hot German Chicken Salad

fast.cook's picture
  Boneless, skinless chicken breast halves 4
  Vegetable oil 2 Tablespoon
  All purpose flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  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.

Recipe Summary

Side Dish

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