Skillet Chicken And Wild Rice
INGREDIENTS:
1 1/2 ts Butter or margarine 2 tb Water
2 Frenched slices pork 1/2 ts Chicken stock mix
-tender. -ds Salt
2 Thin slices onion -ds Pepper
1 sm Apple, peeled and cored 2 ts Brandy, optional
1 ts Flour 1 tb Plain yogurt, drained
1/4 c Apple juice
1 1/2 ts Butter or margarine 2 tb Water
2 Frenched slices pork 1/2 ts Chicken stock mix
-tender. -ds Salt
2 Thin slices onion -ds Pepper
1 sm Apple, peeled and cored 2 ts Brandy, optional
1 ts Flour 1 tb Plain yogurt, drained
1/4 c Apple juice
Heat butter or margarine in a small heavy skillet over medium heat. Add pork tenderloin (or small cubes of pork roast) and brown slowly. Lift out and set aside. Add onion to pan and stir over medium-low heat 3 minutes. Slice apple into pan and stir 2 minutes. Sprinkle in flour and stir to blend.
Remove pan from heat and stir in apple juice, water, stock mix, salt and pepper. Return to heat and stir until boiling, slightly thickened and smooth. Return meat to pan, cover and simmer 30 min, turning once or until meat is fork tender.
Put meat on hot serving plate and stir brandy and yogurt into sauce in skillet. Pour over meat.
Remove pan from heat and stir in apple juice, water, stock mix, salt and pepper. Return to heat and stir until boiling, slightly thickened and smooth. Return meat to pan, cover and simmer 30 min, turning once or until meat is fork tender.
Put meat on hot serving plate and stir brandy and yogurt into sauce in skillet. Pour over meat.