Mustard Chicken
Ready In: 3 hrs
Serves: 4-6
Ingredients
- 5 tablespoons dry white wine
- 1 cup sour cream
- 1 cup mayonnaise (not Miracle Whip)
- 1 tablespoon prepared horseradish
- 1⁄3 cup chives, chopped
- 1⁄3 cup brown mustard
- 1 tablespoon dry mustard
- 2 teaspoons lemon juice
- 1⁄2 teaspoon Tabasco sauce
- 3 1⁄2 lbs chicken tenders (not breaded)
- 3 tablespoons butter
- 2 (14 ounce) cans artichoke hearts, drained and slightly chopped
- cooked rice (enough for 4-6 servings)
Directions
- Combine the following: wine, sour cream, mayo, horseradish, chives, mustard, lemon juice and Tabasco. Mix these ingredients well then cover and refrigerate for at least 2 hours.
- After the 2 hours is over and the mixture has blended well, season your chicken tenders with salt and pepper to your taste. Melt the butter in a large skillet and add the chicken. Cook until lightly browned.
- In a 9x13 casserole dish, arrange the drained and chopped artichoke hearts and chicken tenders.
- Pour the mustard mixture over the top of the chicken and artichokes and cover with foil.
- Bake in an oven that has been preheated to 375 for 45 minutes.
- When done, remove from oven and serve over rice.
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