—–POACHED CHICKEN—– 4 x Skinned chicken 1 t Paprika 1/2 ts Seasoned salt 1/2 ts Pepper —–DILL SAUCE—– 2 tb Oleo or butter 1/4 ts Salt 1/2 ts Dijon mustard 1 c Shredded cheese* 4 ts Flour 1/8 ts Pepper 1 c Milk 1 t Dill weed To poach chicken—Place 4 chicken breasts( if you leave the skin on) skin side up, in 12×8″ microwave-safe baking dish, placing thickest portions toward outside edge of dish. Lightly sprinkle each with seasoned salt, paprika & pepper. Cover & microwave on HIGH for 12-14 min or until chicken is fork tender & juices run clear, turning halfway thru cooking. DILL SAUCE—Place oleo in 4-cup microwave-safe measuring cup. Microwave on HIGH for 30-40 seconds, or until melted. Stir in flour, salt, pepper & mustard until smooth. Using wire whisk, gradually blend in milk. Microwave on HIGH for 3-5 min or until mixture thickens & boils, stirring twice during cooking. Stir in cheese & dill, until cheese melts. Spoon over warm chicken. *AMERICAN or CHEDDAR CHEESE. |
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