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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: appetizer / Number of Servings: 24 |
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Directions: Bone chicken breasts; remove skin, and cut breasts in half. Cut each
half into 6 to 8 bite-size squares.
Melt margarine in a large skillet over high heat. Add chicken;
sprinkle with flour, Accent, salt, and tarragon. Cook 5 minutes,
stirring constantly.
Dissolve bouillon cube in hot water; add to chicken along with
mustard and lemon slices, stirring to loosen any browned particles.
Cover and cook 2 or 3 minutes. Sprinkle with chopped parsley. Serve
with cocktail picks.
| Ingredients:
3 Chicken breasts; whole
3 Tablespoon(s) Butter (or marg.)
1 Tablespoon(s) Flour, all-purpose
3/4 Teaspoon(s) Accent
1/4 Teaspoon(s) Salt
1 Teaspoon(s) Tarragon, dried leaf
1 Bouillon cube, chicken
1/2 Cup(s) Water; hot
1 Tablespoon(s) Mustard, Dijon
3 Lemon slices; thin, halved
1 Teaspoon(s) Parsley; finely chopped |
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