“Angel Arbor Chicken Dijon”

Ingredients:

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
8 large boneless, skinless chicken breast halves
2 Tablespoons butter
2 Tablespoons oil
3 Tablespoons butter
3 Tablespoons all-purpose flour
3 Tablespoons Dijon-style mustard
1-1/2 cups milk 3/4 cup dry white wine
1/2 teaspoon dried tarragon leaves
1 teaspoon salt

Heat oven to 350 degrees. Mix 1/2 cup flour, 1 teaspoon salt, and the pepper in a plastic bag or bowl and dredge or shake the chicken in the mixture to coat each piece. Sauté chicken in large skillet containing 2 Tablespoons each of butter and oil, until golden.

Melt 3 Tablespoons butter in a medium saucepan. Whisk in 3 Tablespoons flour and the mustard. Stir in the milk and wine quickly. Add salt and tarragon leaves and cook, whisking constantly until mixture bubbles and thickens. Pour sauce over the chicken in a 9 x 13-inch baking dish. Bake covered (tightly sealed with foil) for 30 minutes. Arrange chicken on a serving platter and spoon sauce over the top of each chicken breast.

Note: Over the years, this recipe has been the most frequently selected for Murder Mystery Dinner Parties. It is an excellent buffet dish.

Serves: 8

“Lime-sauced Chicken”

This dish is simple to make and the sauce is wonderful.
Estimated Times:
Preparation Time: 5 mins
Cook Time: 12 mins
Servings: 4

Ingredients

4 (4-6 oz.) fresh boneless, skinless chicken breasts
1 lime juiced
3/4 cup Apple Flavor LIBBY’S JUICY JUICE Premium 100% Juice
2 teaspoons cornstarch
1 MAGGI Chicken Bouillon Cubes
Directions

Spray a large skillet with vegetable cooking spray. Heat over medium heat before adding chicken breasts. Cook for 8 to 10 minutes, or until tender,* turning to brown evenly. Remove from the skillet and keep warm.

In a mixing bowl combine lime juice, apple juice, cornstarch and bouillon cube. Add to skillet and cook, stirring, until thick. Spoon sauce over chicken to serve.

*Chicken Test for Doneness (per Washington Fryer Commission)

No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served until it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.

Other indicators for doneness include:
A fork or toothpick can be inserted with ease.
The juices should be clear, not pink.
Bone joints move easily.

“Ortega Chicken Tacos”

Ingredients

2 whole Ingredients
1 tablespoon vegetable oil
1 pound fresh boneless, skinless chicken breast halves cut into bite-size pieces
3/4 cup water
1 package ORTEGA Taco Seasoning Mix – Regular
1 (4.5 oz.) package ORTEGA Taco Shells (12 ct)
1 toppings (listed below) (optional)
Directions

HEAT vegetable oil in large skillet over medium-high heat. Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 4 to 5 minutes or until mixture is thickened.

FILL warmed taco shells with chicken mixture. Top with lettuce, tomatoes, cheese and taco sauce.

Note: Toppings: shredded lettuce, chopped tomatoes, shredded cheese, ORTEGA® Thick & Smooth Taco Sauce. (The toppings have not been included in the nutritional analysis.)