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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken and Vegetables in Lemon-Mustard Sauce Recipe

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This recipe for Chicken and Vegetables in Lemon-Mustard Sauce is from Feed the Family Affections , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Chicken breasts
1 c each sliced: onion, carrot,
1/2 c large cubed red bell pepper and green bell pepper
2 cloves garlic
4 T sherry
1 c water
4 t spicy brown mustard ( don't use Dijon)
2 T lemon juice
1 T instant chicken broth
6 red new potatoes cubed (or multi-colored)
Directions:
Directions:
To prepare for freezing:

1. bag up chicken breast (Option- pound into cutlets)
2. Combine in a gallon freezer bag: sliced & cubed vegetables, garlic, sherry, water, mustard, lemon juice, and chicken broth.
3. Potatoes are kept in frig until ready for cooking. Then cube them up.

Thaw in refrigerator:
Roll cubed potatoes in 1 t of olive oil. Par bake the cubed potatoes in the microwave 3-4 minutes. Heat 1 T olive oil in a skillet and brown chicken 3-4 minutes on each side. Set aside. In the same skillet, add the mustard mixture and heat 4 minutes. Add par baked potatoes. Return the chicken to the mixture in the skillet. Simmer 15 minutes or until chicken juices run clear and potatoes soft to the fork prick.
Personal Notes:
Personal Notes:
We don't use potatoes in recipes too often this was a nice change. They will stay in the frig and be fine for 2 weeks or more.

 

 

 

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