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Chicken Veggie Remoulade Thingy
Introduce
Chef :
Heidi LouiseChicken Veggie Remoulade Thingy
Went crazy at the supermarket and bought a bunch of whatever. I looked through my pantry, fridge, and spice cabinet. I saw some leftover condensed milk from St. Patrick's Day and I said, "Let's do this!"
Ingredient
Food ration :
5 servings
2 tbl
olive oil
1 tbl
dijon mustard
2 tsp
chopped parsley
1/2 clove
garlic or garlic powder, alternatively
2 tsp
hot sauce of your choice
1/2 cup
condensed milk or mayonaise
1/4 cup
lemonade
Cooking instructions
* Step 1
For remoulade: heat mustard, garlic, parsley, lemonade, and hot sauce on med heat. Add condensed milk slowly. Stir constantly. If mixture begins to bubble, turn heat down to low. Add salt and pepper to taste.
* Step 2
For veggies: I like to use olive oil in an iron skillet and stir fry the onion and mushrooms together. Cook until onions are getting clear and mushrooms are very brown.
* Step 3
I like to steam my brussel sprouts, but you can roast them, too.
* Step 4
Heat up your pre-cooked chicken breasts and put on a plate. Spread the cooked veggies and remoulade over the chicken.
* Step 5
Voila. C'est fini.
Note: if there is a photo you can click to enlarge it
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