French's Tangy Ranch Chicken (Baked or Stir-Fry)
- Ready In:
- 40mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 157.80 ml light ranch dressing
- 78.78 ml yellow mustard
- 44.37 ml light brown sugar, packed
- 6 boneless skinless chicken breasts
directions
- Mix ranch, mustard and brown sugar. Reserve 1/2 c of sauce.
- With the reserved 1/2 c sauce, heat in a saucepan over Medium heat, stirring slowly, but constantly until it starts to get bubbly. Remove from heat. (This wasn't on the French's site but I always do it to get the brown sugar to blend into the recipe a little better. Use your own judgment.)
- Coat chicken with remaining, uncooked sauce in a 3 qt baking dish.
- Bake chicken at 350 for 30 minutes or until juices are no longer pink. Serve with cooked sauce.
-
STIR FRY INSTRUCTIONS:
- Mix the sauce ingredients the same but do not heat them.
- Dice 4 chicken breasts and cook in olive oil over medium heat until no longer pink.
- Add the sauce and heat until bubbly.
- Serve over already cooked veggies and rice. (You may hold the sauce in pan over lowest heat setting on your stove while making the veggies and rice, just make sure you stir it occasionally.).
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RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River.
Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born.
The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good.
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