Mustard Chicken

Name: Mustard Chicken
Ingredients: 5 tablespoons dry white wine; 1 cup sour cream; 1 cup mayonnaise (not Miracle Whip); 1 tablespoon prepared horseradish; 13 cup chives, chopped; 13 cup brown mustard; 1 tablespoon dry mustard; 2 teaspoons lemon juice; 12 teaspoon Tabasco sauce; 3 12 lbs chicken tenders (not breaded); 3 tablespoons butter; 2 (14 ounce) cans artichoke hearts, drained and slightly chopped; cooked rice (enough for 4-6 servings)

13 ingredients

9 steps

Ingredients

5 tablespoons dry white wine
1 cup sour cream
1 cup mayonnaise (not Miracle Whip)
1 tablespoon prepared horseradish
13 cup chives, chopped
13 cup brown mustard
1 tablespoon dry mustard
2 teaspoons lemon juice
12 teaspoon Tabasco sauce
3 12 lbs chicken tenders (not breaded)
3 tablespoons butter
2 (14 ounce) cans artichoke hearts, drained and slightly chopped
cooked rice (enough for 4-6 servings)

Directions

1

Combine the following: wine, sour cream, mayo, horseradish, chives, mustard, lemon juice and Tabasco.
2

Mix these ingredients well then cover and refrigerate for at least 2 hours.
3

After the 2 hours is over and the mixture has blended well, season your chicken tenders with salt and pepper to your taste.
4

Melt the butter in a large skillet and add the chicken.
5

Cook until lightly browned.
6

In a 9x13 casserole dish, arrange the drained and chopped artichoke hearts and chicken tenders.
7

Pour the mustard mixture over the top of the chicken and artichokes and cover with foil.
8

Bake in an oven that has been preheated to 375 for 45 minutes.
9

When done, remove from oven and serve over rice.