MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Baked Chicken with Lemony-Mustard Sauce and Yam Crinkle Cuts
| Baked Chicken with Lemony-Mustard Sauce and Yam Crinkle Cuts | Print |
Recipe By: Alice Morrow
Baked Chicken with Lemony-Mustard Sauce and Yam Crinkle Cuts
Ingredients
- 2 fryers, cut into pieces and seasoned
- 3 red onions, thinly sliced
- 12 mini assorted color peppers, seeded and cut into chunks
- 1 (8-oz.) container fresh mushrooms, sliced
- Olive oil
- Chicken broth
- ¾ c. fresh lemon juice
- ¼ c. creole mustard
- ¼ c. Marzetti Simply Dressed Vinaigrette-lemon flavored
- 3 T. Kitchen bouquet
- Yam crinkle cuts****
- Chopped green onions, garnish
Instructions
- In large roasting pan, spray with PAM.
- In bottom of pan, place the onions, peppers and mushrooms.
- Placed seasoned chicken on top of the veggies.
- Drizzle with olive oil.
- Slowly pour chicken broth into pan so that there is enough to cover the bottom but only about ½-1” deep. Just enough to give it moisture.
- In a bowl, combine the lemon juice, mustard, vinaigrette and Kitchen bouquet. Whisk until well blended.
- Place the yam crinkle cuts around the chicken****.
- Pour the sauce over the chicken.
- Place foil on top and place in 375 oven for 2 hours.
- Remove foil and let cook until browned.
- Garnish with green onions.
Notes
*****The yam crinkle cuts are something that is fairly new on the market. It is found in the fresh produce section. It is one of those new products that you can steam in the microwave. This one was by MARKETSIDE (10-oz.) bag. Fabulous product.
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