From aquila@earthlink.net Tue Aug 26 14:57:27 1997 Date: 19 Aug 1997 01:51:56 -0600 From: Janie McKinney Newsgroups: rec.food.recipes Subject: Nutty Chicken Dijon Followup-To: rec.food.cooking NUTTY CHICKEN DIJON 1 medium red or green bell pepper, cut into strips 5 teaspoons peanut oil 1 pound boneless chicken breast, cut into strips 1/4 cup Dijon mustard 2 tablespoons dry white wine 1/4 teaspoon cornstarch 3 tablespoons dry roasted unsalted peanuts 2 cups hot cooked rice In a large skillet over high heat, cook pepper until tender crisp in 2 teaspoons of the peanut oil. Remove from pan; keep warm. Blend mustard, wine, and cornstarch. Add to skillet. Cook over medium-high heat, stirring constantly, until mixture thickens. Return chicken and pepper to pan. Cook with sauce for 3 to 4 minutes or until heated through. Stir in peanuts. Serve over rice. Makes 4 servings. 376 cal; 31 g pro; 33 g carb; 12 g total fat, 2 g sat fat, 66 mg chol; 527 mg sodium, 1 g dietary fiber. submitted by Janie McKinney ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.