1shallot, chopped
8 skinned chicken drumsticks or chicken breast
3 tablespoons plain flour
2 cubes chicken Bouillon
1 cup water
1½ cups skim milk
½ tablespoon whole grain mustard
8 skinned chicken drumsticks or chicken breast
3 tablespoons plain flour
2 cubes chicken Bouillon
1 cup water
1½ cups skim milk
½ tablespoon whole grain mustard
½ tablespoon yellow mustard
2 cups frozen pea with carrots
1 tablespoon fresh parsley, chopped for garnishing 1 potatos cut in 1/4 in circles
How2:
Heat oil in a large non-stick large pot and fry onions for 3 minutes or until they become golden in color. Add chicken and sauté with turning occasionally for 7/8 minutes or until they become golden in color. Add flour to the frying pan, stir and add Bouillon cubes, water, milk, mustard and peas& carrots. Bring to boil with constant stirring. Simmer on low heat for 15-20mins minutes.
in a baking dish add chicken and pour sauce over it layer the potatos on top cover with foil and poke 2 steam wholes bake at 350DF for 1 hour or untill chciken is golden and the sauc eis thick Garnish with chopped parsley.
in a baking dish add chicken and pour sauce over it layer the potatos on top cover with foil and poke 2 steam wholes bake at 350DF for 1 hour or untill chciken is golden and the sauc eis thick Garnish with chopped parsley.
