Chicken With Lemon And Mustard
Serves:
Ingredients:
3
Chicken breasts; whole
3
tb
Butter (or marg.)
1
tb
Flour, all-purpose
3/4
ts
Accent
1/4
ts
Salt
1
ts
Tarragon, dried leaf
1
Bouillon cube, chicken
1/2
c
Water; hot
1
tb
Mustard, Dijon
3
Lemon slices; thin, halved
1
ts
Parsley; finely chopped
Method:
Bone chicken breasts; remove skin, and cut breasts in half.
Cut each half into 6 to 8 bite-size squares.
Melt margarine in a large skillet over high heat.
Add chicken; sprinkle with flour, Accent, salt, and tarragon.
Cook 5 minutes, stirring constantly.
Dissolve bouillon cube in hot water; add to chicken along with mustard and lemon slices, stirring to loosen any browned particles.
Cover and cook 2 or 3 minutes.
Sprinkle with chopped parsley.
Serve with cocktail picks.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typos by Nancy Coleman.