Poached Chicken Breasts With Dill Sauce

Recipe Ingredients

		Poached Chicken
		Skinned chicken
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Seasoned salt
1/2 teaspoon	2.5ml	Pepper
		Dill Sauce
2 tablespoons	30ml	Oleo or butter
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Dijon mustard
1 cup	146g / 5.1oz	Shredded cheese*
4 teaspoons	20ml	Flour
1/8 teaspoon	0.6ml	Pepper
1 cup	237ml	Milk
1 teaspoon	5ml	Dill weed

Recipe Instructions

To poach chicken---Place 4 chicken breasts( if you leave the skin on) skin side up, in 12x8" microwave-safe baking dish, placing thickest portions toward outside edge of dish. Lightly sprinkle each with seasoned salt, paprika and pepper. Cover and microwave on HIGH for 12-14 minutes or until chicken is fork tender and juices run clear, turning halfway thru cooking.

DILL SAUCE---Place oleo in 4-cup microwave-safe measuring cup.

Microwave on HIGH for 30-40 seconds, or until melted. Stir in flour, salt, pepper and mustard until smooth. Using wire whisk, gradually blend in milk. Microwave on HIGH for 3-5 minutes or until mixture thickens and boils, stirring twice during cooking. Stir in cheese and dill, until cheese melts. Spoon over warm chicken.

*AMERICAN or CHEDDAR CHEESE.

Source:
Cooking Light, Jul/Aug 1994, page 127

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