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    Mustard Dill Chicken Strips


    Source of Recipe


    unknown

    List of Ingredients




    3 tablespoons sugar
    2 tablespoons flour
    1/2 teaspoon dried dill weed
    1/4 teaspoon salt
    1 cup skim milk
    1/4 cup vinegar
    3 tablespoons egg substitute
    3 tablespoons dijon mustard
    2 whole boneless chicken breast, cut 3/4" strips

    Recipe



    Combine sugar, flour, dried dill weed and salt in 1-quart saucepan. Blend in milk, vinegar, egg product and mustard. Cook over medium heat for 7 to 15 minutes, or until sauce thickens and bubbles, stirring constantly with whisk. Cool slightly. Arrange chicken in even layer in shallow baking dish. Pour 3/4 cup sauce over chicken. Cover remaining sauce with plastic wrap. Chill. Stir chicken to coat with sauce. Cover with plastic wrap. Chill at least 1 hour. Drain and discard sauce from chicken. Arrange chicken on rack in broiler pan. Place under conventional broiler with surface of chicken 7 inches from heat.

    Broil for 10 to 15 minutes, or until meat is no longer pink, turning and brushing frequently with 1/4 cup reserved sauce. Place chicken on serving plate. Top each strip with some of remaining sauce and a fresh dill sprig. Serve with remaining sauce.

    Microwave tip: In medium mixing bowl, combine sugar, flour, dried dill weed and salt. Blend in milk, vinegar, egg product and mustard. Microwave at High for 3 to 4 minutes, or until sauce thickens and bubbles, stirring every minute. Continue as directed.

 

 

 

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