Recipe: Chatelaine Short-Notice Chicken Sautes

Chatelaine Short-Notice Chicken Sautes
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Posted to rec.food.recipes by Christine in Toronto

Mustard-Dill:
Saute 4 breasts in 2 tbsp butter until golden on both sides. Add 1/4 cup white wine and 2 tbsp chopped fresh dill. Cover, simmer for 10 minutes. Remove chicken. Whisk 1 tbsp Dijon mustard and 1/2 cup sour cream into the sauce.

Orange-Honey:
Saute 4 breasts in 2 tbsp butter until golden on both sides. Add the juice of 1 orange, 1 tbsp liquid honey and 1/4 tsp each of ground ginger and curry powder. Cover and simmer for 10 minutes.

Paprika Stroganoff:
Sprinkle 4 breasts with 1/2 tsp paprika and a pinch of black pepper. Saute with 1/4 cup minced onion in 1 tbsp butter for 4 minutes per side. Then, stir in 1/4 cup sour cream.

Peppery Mustard:
Whisk 2 tbsp Dijon with 1 cup sour cream and 2 tsp drained and rinsed green peppercorns. Spoon over sauteed chicken.