Chicken Pepper Pot Soup
INGREDIENTS:
3 Whole chicken breasts;
-boned, skinned, flattened
6 tb Butter; melted
3 tb Dijon mustard
1 1/2 c Ground pecans
1/4 c Butter
3/4 c Chicken broth
2/3 c Sour cream
1 pk Stuffing mix; (stove top,
-pepperidge farm, or betty
-crocker)
3 Whole chicken breasts;
-boned, skinned, flattened
6 tb Butter; melted
3 tb Dijon mustard
1 1/2 c Ground pecans
1/4 c Butter
3/4 c Chicken broth
2/3 c Sour cream
1 pk Stuffing mix; (stove top,
-pepperidge farm, or betty
-crocker)
Prepare stuffing mix. Divide among chicken breast, then roll up and fasten with a toothpick. Season with garlic powder, salt and pepper. Blend together melted butter and mustard. Coat chicken in mixture and roll in pecans. In large skillet brown chicken in butter all over. Add chicken broth and simmer until chicken is tender. Remove chicken to platter, blend sour cream into skillet drippings. Heat and spoon over chicken. Makes 6 servings.
MasterCook formatted by Martha Hicks using Buster 2.0c.
MasterCook formatted by Martha Hicks using Buster 2.0c.