Hot German Chicken Salad Recipe
Ingredients
| 4 skinless boneless chicken breast halves | ||
| Vegetable oil | 2 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| White wine vinegar | 2 Tablespoon | |
| Dijon Mustard | 2 Teaspoon | |
| 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme | ||
| Mushrooms | 2 Ounce, sliced | |
| Green onions | 2 , thinly sliced | |
| 1/2 bunch romaine, torn into bite-size pieces | ||
| Tomatoes | 2 Medium, cut into wedges | |
Directions
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.
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.
Chef
