Salmon with Lentils

A light, easy-to-make entre thats great for family and guests alike.
Directions for: Sauteed Chicken with Mushroom Pepper Sauce

Ingredients

1 lb(s) boneless, skinless chicken breasts

2 tsp paprika

1 Tbsp vegetable oil

4 cup thickly sliced mushroom

1 medium Onion, sliced

1 small red pepper, cut in thin strips

2 Tbsp all purpose flour

1 cup Natrel Lactose Free Milk

1 Tbsp Dijon mustard

1 Tbsp finely chopped fresh oregano

salt and pepper, to taste

Directions

1. SPRINKLE paprika evenly over chicken breast. Saut in hot oil in large frying pan until browned, about 7 minutes on each side. Remove from pan; keep warm. ADD mushrooms, onion and peppers to pan. Cook, stirring often until tender, about 10 minutes. Whisk flour, milk, mustard and oregano together until smooth. Pour into pan and cook stirring constantly until slightly thickened. Return chicken to pan, spooning sauce on top. Cook, stirring occasionally about 5 minutes, until chicken is cooked through. Season to taste with salt and pepper.

2. Tips:Substitute 1 tsp (5 mL) dried oregano leaves for the fresh.Replace 1/3 cup (75 mL) of milk with dry white wine.Cut chicken in strips for a different look.Serve with cooked rice - its wonderful with the sauce.

See more: Natrel, Mushrooms, Poultry, Main, Dinner, Chicken, Pepper