Hello, Sisters!!

I thought it would be fun to have an open recipe exchange for our ward. I know many of you cook GREAT and I look forward to trying some of your recipes for my family. If you would like to add a recipe, please call me with your email address and I will send you an invitation. When you get an email back from me, push on the link and follow the directions by signing in or creating a new google account (Way Easy). After you get a login, you can post your recipes for all to share. You can call me if you get stuck. Lets all try to learn together!! Please Share!!
Love, Scottee Barry

Friday, April 10, 2009

Classy Chicken

1 cup all-purpose flour
4 boneless, skinless chicken breast halves
salt and pepper to taste
2 tablespoons butter or margarine
1/2 cup dry white wine
1/2 cup fat-free chicken broth
1 tablespoon Dijon mustard
1 zucchini cut in half lengthwise, then sliced diagonally
5 sun-dried tomatoes, chopped
1 clove garlic
1 teaspoon dill weed
1/3 cup fat-free sour cream
Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes. Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.

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