Hearty Bistro Chicken Recipe
Ingredients
| 2 tablespoons olive or vegetable oil | ||
| 1 chicken (2 1/2 to 3 pounds), cut into serving pieces (with or without skin) | ||
| Ears of corn | 2 , cut into pieces | |
| Frozen green peas package | 1 | |
| 1 cup frozen sliced or baby carrots | ||
| 1 envelope Lipton Recipe Secrets Onion Soup Mix | ||
| Water | 2 Cup (16 tbs) | |
| Sherry | 1/4 Cup (16 tbs) | |
| 2 tablespoons Dijon-style, country Dijon-style or brown prepared mustard | ||
| All purpose flour | 2 Tablespoon | |
| Sour cream | 1 Can (10oz) | |
Directions
In 12-inch skillet, heat oil over medium-high heat and brown chicken; drain.
Add corn, peas and carrots; then add onion soup mix blended with water, sherry and mustard.
Bring to a boil over high heat.
Reduce heat to low and simmer covered 20 minutes or until chicken is done.
Remove chicken and vegetables to serving platter and keep warm; reserve liquid.
Boil reserved liquid over high heat 10 minutes.
Remove from heat and stir in flour blended with sour cream; return to heat.
Bring just to the boiling point over medium-high heat.
Reduce heat to low and simmer, stirring constantly, until sauce is thickened, about 3 minutes.
Add corn, peas and carrots; then add onion soup mix blended with water, sherry and mustard.
Bring to a boil over high heat.
Reduce heat to low and simmer covered 20 minutes or until chicken is done.
Remove chicken and vegetables to serving platter and keep warm; reserve liquid.
Boil reserved liquid over high heat 10 minutes.
Remove from heat and stir in flour blended with sour cream; return to heat.
Bring just to the boiling point over medium-high heat.
Reduce heat to low and simmer, stirring constantly, until sauce is thickened, about 3 minutes.
Chef
