n a saucepan, combine all sauce ingredients; bring to a boil
Clean and string snow peas. In a food processor, mix the lemon-dijon sauce ingredients, EXCEPT capers, and process to a smooth consistency. Refrigerate.
To serve, bring the sauce to room temperature and garnish with capers. Arrange snow peas on a platter. Put sauce in a bowl and place in the center of the platter.
ime.
For Sherry-Orange Dijon Sauce, combine 1/2 cup brown
ne at a time, turn chicken breast in butter mixture to
Preheat oven to 350 degrees.
Combine Dijon mustard, lemon juice, egg and pepper.
Brush chicken with mustard mixture.
Coat with bread-crumbs.
Melt butter in large frypan.
Saute chicken until golden on both sides.
Place on baking sheet.
Cut Brie cheese into thin slices.
Place on top of chicken.
Bake in oven for 10 minutes or until cheese is melted and chicken is cooked through.
To serve, mix Honey Dijon Sauce and spoon over each chicken breast.
Preheat the oven to 350\u00b0.
The sauce-in a small bowl, mix together all the sauce ingredients; taste for seasoning and adjust.
Place the chicken in a lightly sprayed or oiled 9 x 13 inch glass baking dish; sprinkle lightly with salt and pepper (optional).
Spread the sauce on top of the chicken.
Bake, uncovered, until the chicken is cooked through, about 35 minutes.
Sprinkle with the cheese and bake until the cheese melts, about 5 minutes longer.
CHICKEN RECIPE: In a large bowl, combine
elt butter with sherry, Worcestershire sauce, Dijon mustard, and garlic in a
eat for pasta.
Cut chicken breasts into thin slices, then
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Pound and lightly flour chicken tenderloins.
Saute in butter. In a large skillet, melt butter.
Add white wine, Dijon mustard and heavy cream.
Mix with whip or whisk.
Bring to a boil. Reduce heat and simmer until sauce thickens.
Place chicken over rice, noodles or pasta.
Cover with Dijon sauce.
Garnish with parsley flakes.
Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
Hot pack into pint jars; seal with hot lids and rings.
Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
Store in a cool dark cellar or cupboard.
NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!
ore.
To make the sauce: Combine the shallot, wine and
Place chicken between waxed paper and pound
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Zesty Italian Dip:.
Mix all ingredients.
Maple Dijon Sauce:.
Mix all ingredients with a wire whisk.
Make dips; cover and refrigerate until serving.
Reheat ready-to-eat wings if necessary; if using frozen wings, bake as directed on package.
Serve with dips.
o use in sauce.
Make the Chicken and Sauce: Preheat the oven
In large nonstick skillet sprayed with vegetable spray, saute chicken in liquid butter mix over low heat.
Remove from pan.
Add flour and stir over low heat until smooth.
Add more liquid butter mix, if dry.
Stir in broth and skim milk.
Add mustard.
Add artichoke hearts and simmer chicken in sauce for 30 minutes. Serve over rice or noodles.
unction and add cranberry sauce, sliced onion, Dijon mustard, tarragon, and dry
Mix
and
shape
into
1
1/4-inch meatballs.
Place on nonsticking rack and bake, uncovered, at 400\u00b0 until done light and brown, 20 to 25 minutes.
Prepare Dijon Sauce as follows: