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Chilean   -   Chicken With Mustard Cream   adapted from Three Generations of Chilean Cuisine by M Umana-Murray

  • 1 Pound Chicken Breasts -- cubed
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Alino
  • Salt And Pepper -- to taste
  • 1 Medium Onion -- chopped
  • 8 Ounces Mushroom -- sliced
  • 1 Medium Red Bell Pepper -- chopped
  • 3 Cloves Garlic -- chopped
  • 1 Tablespoon Dijon Mustard
  • 1 Cup Sour Cream
  • 1/2 Cup Parmesan Cheese -- grated
Directions Saute chicken in oil until well browned on all sides. Add alino, salt, pepper, onions, mushrooms and bell pepper, satue 5 minutes. Cover and cook 10 minutes. Add garlic, mustard and sourc ream. Heat through but do not boil. Serve over rice or noodeles, sperinkled with cheese.
Serves 6
Time to Make 0:00

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