"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken & Rice, Creamy Dijon Recipe

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This recipe for Chicken & Rice, Creamy Dijon, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Wednesday, February 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
4 boneless chicken breast halves
1 can cream of celery soup
2/3 cup water
1 tablespoon Dijon mustard
1/8 teaspoon pepper
4 cups cooked rice

Directions:
Directions:
If skinned, remove the skins from the chicken breasts.
Heat the oil in a skillet. Add the chicken and cook until browned.
Add the soup, water, mustard and pepper. Heat to a boil.
Cover and cook over low heat 5 minutes or until it's done.
Serve with rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep/Cook: 20 min

 

 

 

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