xiaoxl/recipe_data huggingface dataset:
Cocktail Wieners I
Category: appetizers-and-snacks
By CHEFKIM

Tasty little smoked cocktail wieners get simmered in a tangy cranberry and chile sauce.

Ingredients:
1 (16 ounce) can cranberry sauce
12 fluid ounces chili sauce
3 pounds beef cocktail wieners

Directions:
In a 4-quart saucepan over medium heat, combine cranberry sauce and chili sauce. Break the cranberry sauce into smaller pieces with wooden spoon to speed up the melting process. Stir and heat until the cranberry sauce is melted.  Add the cocktail wieners and cook until the wieners are heated. Use toothpicks for serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 15 servings

Calories: 340.6
Fat: 24.3 g
Saturated fat: 10.2 g
Carbohydrates: 19.8 g
Sugars: 15.4 g
Dietary fiber: 0.6 g
Protein: 11.8 g
Cholesterol: 56.3 mg
Sodium: 1230.2 mg
Best Balsamic Marinated Pork Tenderloin
Category: meat-and-poultry
By maryjmohler

Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.

Ingredients:
½ cup balsamic vinegar
2 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary
2 teaspoons honey
fine sea salt to taste
freshly ground pepper to taste
1 (1 pound) pork tenderloin

Directions:
Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours. Preheat the oven to 425 degrees F (220 degrees C). Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade. Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes. While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

Prep time: 10 mins
Cook time: 25 mins
Total time: 6 hrs 45 mins
Yields: 4 servings

Calories: 133
Fat: 2.8 g
Saturated fat: 0.9 g
Carbohydrates: 8.4 g
Sugars: 7.5 g
Dietary fiber: 0.1 g
Protein: 17.8 g
Cholesterol: 49.1 mg
Sodium: 126.6 mg
Mandarin Orange Salad


Ingredients:
granulated sugar, celery, romaine lettuce, iceberg lettuce, green onions, mandarin oranges, apple, black pepper, cider vinegar, parsley

Directions:
In a small pan over medium heat, heat almonds and sugar, stirring constantly till almonds are coated -- and sugar is dissolved.watch so they don't burn --
Cool and store in tight container.
Mix all dressing ingredients and chill.
Mix celery, lettuce and onions, just before serving, add almonds.oranges and apples.toss with dressing.
May be prepared early in the day and assembled just before serving.
French Onion Soup (Slow Cooker)
Category: soups-stews-and-chili
By Dtison

My mom's soup that I remember from childhood. Probably as basic as it gets. Add cheese of choice and croutons, if desired.

Ingredients:
¼ cup butter
4 large onions, thinly sliced
4 cups beef broth
1 clove garlic, minced
salt and ground black pepper, to taste

Directions:
Melt butter in a skillet over medium heat. Cook and stir onions in melted butter until clear and browned, 10 to 15 minutes; transfer to a slow cooker. Add beef broth, garlic, salt, and black pepper to the slow cooker. Cook on High for 4 hours or on Low for 8 hours.

Prep time: 10 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 20 mins
Yields: 6 servings

Calories: 119.9
Fat: 8.1 g
Saturated fat: 5.1 g
Carbohydrates: 9.6 g
Sugars: 4.3 g
Dietary fiber: 1.7 g
Protein: 3.1 g
Cholesterol: 20.3 mg
Sodium: 584.5 mg
Best Beer Cheese Soup
Category: soups-stews-and-chili
By Michelle Pope Matthews

This delicious blend of cheese, bacon, onion, basil and more is easy to make and well worth the effort.

Ingredients:
5 slices bacon
2 tablespoons butter or margarine
1  onion, diced
1  carrot, diced
1  celery rib, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch green onions, chopped
2 tablespoons flour
2 cups chicken broth
2 (12 fluid ounce) cans or bottles domestic beer
1 pound processed cheese food, cubed
½ pound sharp Cheddar cheese, grated
2 teaspoons garlic powder

Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble. Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.

Prep time: 35 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 8 cups

Calories: 431.1
Fat: 28.8 g
Saturated fat: 17.4 g
Carbohydrates: 15.7 g
Sugars: 2.5 g
Dietary fiber: 1.9 g
Protein: 22.2 g
Cholesterol: 80.1 mg
Sodium: 922.4 mg
Shortbread Brownies


Ingredients:
all-purpose flour, powdered sugar, butter, egg, water, pecan halves

Directions:
Preheat oven to 350°F.
For Shortbread crust:
In medium bowl, stir together flour, powdered sugar and butter until dough forms a ball.
Press dough into greased 9x13 inch pan.
Bake 10-12 minutes.
For Brownie:
In medium bowl, stir together brownie mix, egg, water, oil until moistened (about 40 strokes].
Spoon brownie batter evenly over cooked shortbread crust.
Place pecan half over batter.
Bake 30-35 minutes.
Cool thoroughly.
Penne With Grilled Chicken and Eggplant


Ingredients:
olive oil, garlic cloves, fire-roasted tomatoes, white wine, chicken broth, tomato paste, sugar, boneless chicken breast halves, eggplant, fresh basil, fresh oregano, penne pasta, parmesan cheese

Directions:
In large saucepan, saute garlic in 1 Tbl oil for 1 minute.  Add tomatoes and cook 5 minutes.  Add wine, tomato paste, sugar, salt and pepper.  Simmer 30 minutes, stirring occasionally.
While sauce is simmering, grill chicken and eggplant, brushing them with the remaining 2 Tbl oil, 6-10 minutes or until done, turning once.
Cut chicken and eggplant into 1 inch pieces and add to tomato mixture.  Add basil and oregano.  Simmer 10 minutes.
Cook penne pasta in boiling salted water until aldente, about 15 minutes.
Top cooked pasta with sauce and sprinkle with parmesan.
Aurora Curry


Ingredients:
canola oil, onion, garlic cloves, green beans, okra, crushed tomatoes, soymilk, mild curry powder, curry powder, cilantro, ground mace, ground nutmeg, chili powder, sea salt

Directions:
Heat up your oil using a large saucepan or wok.  Add your onions and garlic, cooking them until the onions are translucent and the garlic is slightly brown.
Add your meat, cooking it evenly.  The time it takes varies depending what meat you use. Once your meat appears cooked, add the green beans and okra, stirring them into your onion/garlic/meat mix  Cook them until your vegetables are slightly browned.
Stir in the crushed tomatoes and almond/soy milk.  Bring it to a boil.  Stir in your remaining spices.
Reduce heat to simmer, cover for 30 minutes.  Remove from heat and let it stand for 5 minutes to cool.
Serve over Jasmine Rice.  Top with plain yogurt.
Crawfish Fettuccine


Ingredients:
onions, green onions, bell pepper, celery ribs, butter, all-purpose flour, parsley, crawfish tails, garlic clove, Velveeta Mexican cheese, fettuccine, half-and-half, parmesan cheese

Directions:
Saute onions, peppers, celery, garlic, and green onions in butter., Add flour and craw-fish when onions are soft., Cook 15 minutes over medium heat., Add half and half and cheese., Lower heat to low and stir until cheese is melted., Fold in noodles and pour into baking pan., Sprinkle with Parmesan cheese and bake at 350 F for 15 minutes., Best served hot from oven!
Cheesy Bacon Strips


Ingredients:
all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, unsalted butter, white cheddar cheese, bacon, plain yogurt

Directions:
Preheat oven to 350 degrees.
In a medium bowl, whisk together flours, baking powder, baking soda and salt.
Cut in the cubed butter with a pastry blender until mixture resembles coarse meal. Add cheese and crumbled bacon - toss well to combine.
Pour in yogurt and stir just until combined. Scoop the mixture out to a lightly floured surface and knead just until it forms a dough, about 10 to 15 times.
Pat the dough out until it is about a 8" square.
Evenly divide the dough in half, then cut each half into 8 sticks - place each stick onto a parchment lined baking sheet.
Bake until golden, about 10 to 15 minutes. Remove and let cool slightly before serving.
Asian Sugar Snap Pea Appetizer
Category: side-dish
By Heidi T

Bursting with flavor, these Asian-inspired snap peas can be served hot as a side dish or chilled as a quick appetizer!

Ingredients:
1 pound sugar snap peas, trimmed
3 tablespoons garlic flavored olive oil
¼ cup low sodium soy sauce
¼ teaspoon sesame oil
2 drops chili oil
¼ teaspoon packed brown sugar
2 tablespoons toasted sesame seeds

Directions:
Preheat the oven broiler, and move oven rack into the top position. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer. Broil the snap peas in the preheated oven until tender, about 5 minutes. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 184.4
Fat: 12.9 g
Saturated fat: 1.8 g
Carbohydrates: 12.3 g
Sugars: 0.6 g
Dietary fiber: 3.4 g
Protein: 4.4 g
Sodium: 532 mg
Joy's Prizewinning Trifle
Category: world-cuisine
By Joy

A fantastic recipe for making any occasion special...beautiful to look at and even better to eat.  You will get raves.  Use any flavor of pudding you like.

Ingredients:
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3  kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3  bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
1 sprig fresh mint

Directions:
In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping. Cut the cake into thirds, horizontally. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices.  Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture.  Repeat layering until all ingredients are used. Make fan garnishes of whole strawberries by slicing from just below the stem.  Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint.  Refrigerate until serving.

Prep time: 30 mins
Total time: 30 mins
Yields: 1 trifle

Calories: 230.9
Fat: 7.4 g
Saturated fat: 5.8 g
Carbohydrates: 38.4 g
Sugars: 16.7 g
Dietary fiber: 2.1 g
Protein: 2.5 g
Cholesterol: 6.7 mg
Sodium: 270.3 mg
Nutcracker Sweet Pie


Ingredients:
tea bags, boiling water, butter, sugar, salt, eggs

Directions:
In a saucepan, steep two Nutcracker Sweet tea bags in boiling water for 4 minutes.
Remove and discard tea bags, and lower the heat to simmer.
Add chocolate and butter, stirring until melted.
Remove saucepan from heat; cool for 10 minutes.
Add sugar, salt, nuts, eggs, and mix well.
Pour mixture into unbaked pie shell.
Bake in preheated oven at 375° for 45 minutes.
Serve warm or cold, alone or with whipped cream.
Homemade Fresh Cheese
Category: everyday-cooking
By SUNFLOWER71

This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese.

Ingredients:
1 gallon whole milk
¼ cup white or cider vinegar
1 pinch salt

Directions:
Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes. Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey. After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.

Prep time: 45 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 1 1/2 pounds of cheese

Calories: 97.7
Fat: 5.3 g
Saturated fat: 3 g
Carbohydrates: 7.4 g
Sugars: 7.4 g
Protein: 5.2 g
Cholesterol: 16.3 mg
Sodium: 65.1 mg
Malooba
Category: meat-and-poultry
By IMANKAY

This authentic traditional Arabic recipe consists of chicken, cauliflower, and potato. Serve with plain yogurt and a salad to mix with the rice dish. This is very easy, it just has a lot of work.

Ingredients:
1 (4 pound) whole chicken, cut into pieces
6 cups water
1 medium onion, quartered
2 tablespoons ground allspice
½ teaspoon ground cardamom
3  whole cardamom seeds
4  whole cloves
3  bay leaves
2 ½ cups uncooked basmati rice, rinsed and drained
2 tablespoons ground allspice
3 tablespoons vegetable oil
1 large potato, sliced into rounds
1 large head cauliflower, separated into florets
2 medium tomatoes, diced

Directions:
Place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves and bay leaves. Bring to a boil, and cook until chicken is tender, about 40 minutes. Remove chicken, strain and reserve broth. Soak the rice in water while waiting for the chicken to cook. When the chicken is almost done, drain the water off, and stir in 1 1/2 tablespoons of allspice. Heat the oil in a skillet over medium-high heat. Fry the potatoes and cauliflower in the hot oil until browned. They do not need to fully cook. In a separate pot, layer fried potatoes on the bottom. This is done so that the rice will not stick to the bottom of the pan. Add the cauliflower and tomatoes, and sprinkle a handful of rice over the vegetables. Remove the bones from the chicken and place the chicken in the pot. Cover with the rest of the rice. Pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice. Cover the pot, and cook over medium-low heat for 1 hour, until rice is tender. When the liquid has absorbed, have a large round tray ready. Uncover the pot, and place the tray over the top. Invert so that the pan is upside down on top of the tray. Let stand for 5 minutes like this, then slowly remove the pot to let the food fall onto the tray.

Prep time: 1 hr
Cook time: 2 hrs
Total time: 3 hrs
Yields: 6 servings

Calories: 766.7
Fat: 27.8 g
Saturated fat: 6.7 g
Carbohydrates: 89.9 g
Sugars: 6.1 g
Dietary fiber: 7.7 g
Protein: 39 g
Cholesterol: 82 mg
Sodium: 131.3 mg
Stir-Fried Beef With Mango Salad


Ingredients:
paprika, cayenne, honey, fresh ginger, rice vinegar, limes, juice of, water, mango, plums, red cabbage, watercress leaves, cucumber, red bell pepper, green onions, of fresh mint, fresh cilantro, roasted unsalted peanuts, garlic cloves, sugar, soy sauce

Directions:
Dressing:
Combine the first 5 dressing ingredients in a small saucepan over medium heat. Slowly add water, stirring, and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in juice; set aside.
Salad:
Combine all salad ingredients (except peanuts], in a large shallow serving dish and gently toss together until evenly mixed; set aside.
Steak:
Toss the steak with garlic, sugar, and soy sauce.
Heat oil in a nonstick skillet or wok.
Add beef and stir-fry for about 3-5 minutes, until the strips are evenly browned and cooked to taste.
Spoon stir-fried beef over the top of salad. Drizzle dressing over and sprinkle with peanuts.
Ham, Cheese & Asparagus Crepes !


Ingredients:
flour, milk, eggs, sugar, salt, mozzarella cheese, asparagus spears

Directions:
Use a non-stick frying pan (or if you don't have one, a very lightly greased pan] and heat it to medium.(I like LARGE crepes -- so I used a large non-stick frying pan -- but you can use a smaller one for smaller size crepes].
In a bowl, combine flour, milk, eggs, sugar, oil and salt. Beat until well blended (no lumps].
When the pan is hot, add 3 - 4 tbsps. of batter. Swirl the batter until the bottom is coated and part way up the side of the pan.
Add 1/4 of the mozzarela cheese, ham (I like to use shredded ham but you can cut up the ham into small pieces],asparagus tips.
Cook until the edges of the crepe start to come away from the side of the pan and the bottom is golden brown (about 5 minutes].
Using a spatula, slowly fold the crepe in half and repeat until all of your crepes are made.  Should yield about 4 large.
Serve immediately with a bit of butter on top and maple syrup -- pure comfort !
Laura's Cinnamon Chip Oatmeal Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, sugar, brown sugar, eggs, vanilla, oatmeal

Directions:
Preheat oven to 375 degrees.  In small bowl combine flour, baking soda & salt;  set aside.  In large bowl, beat butter, sugar, brown sugar, eggs and vanilla until creamy.  Gradually beat in flour mixture.  Stir in oats and cinnamon chips.  Drop by measuring tablespoonfuls onto ungreased cookie sheets.  Bake 7-8 minutes for chewier cookies; 9-10 minutes for crisper cookies.  Makes about 4 dozen cookies.
I find my cookies turn out best when I put the dough in refrigerator overnight.  Baking time must be extended a bit, but the cookies hold their shape better.
Homemade Sloppy Joes


Ingredients:
ground beef, onion, garlic cloves, tomato sauce, tomato paste, ketchup, brown sugar, soy sauce

Directions:
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
Stir in tomato sauce and paste, ketchup, brown sugar and soy sauce; mix well. Bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally. spoon about 1/2 cup meat mixture onto each bun.
Butterfly Cupcakes


Ingredients:
water, eggs, powdered sugar

Directions:
Prepare the cake mix according to manufacturers instructions. Pour into muffin pans lined with paper "baking cups" to prevent sticking to the pan while baking.
Bake according to the manufacturers instructions and allow to fully cool. You should yield 12 - 24 cupcakes depending on the brand.
Once totally cooled, cut the top off of the cupcake right above the part where the cupcake "mushrooms" --  Not Below!
Place the tops to the side as they will be used later to top the cupcake (they are not "scraps" --  so do not eat!].
Using a small pairing knife, cut a small circle on the top of the cupcake. Use a spoon to scoop cake from out of the hole (about a tablespoons worth].
Fill the hole with pie filling (if the hole is about a tablespoon, then use 2 tablespoons of filling]. Spread the excess filling over the top of the cupcake.
Take one of the cupcake tops that was cut off earlier and cut it in half down the middle to create 2 half circles. Place the half circles with the rounded side facing "in" and the smooth baked side facing "up" back on top of the filled cupcakes. This will form a "Butterfly" shape on top of your cakes.
Dust with powdered sugar.
Chicken & Pistachio Sandwich


Ingredients:
celery rib
pistachios
mayonnaise
Lime (Or Lemon] Mayonnaise
butter
margarine

Directions:
Cut chicken into small pieces.
Combine celery, pistachios, coriander and lime mayo in a small bowl.  Add the chicken and stir through until well coated with the mayo.
If using, lightly butter the bread. Spread chicken mixture onto 2 slices of bread, season with salt & pepper, then top with remaining bread slices.
Easy Pan-Fried Zucchini
Category: fruits-and-vegetables
By Caroline

Breaded and pan-fried zucchini is a quick and easy side for meat, or you can serve it as a vegetarian main with other vegetables and a salad.

Ingredients:
1  zucchini, peeled and sliced
1 clove garlic, peeled
2 tablespoons all-purpose flour
1  egg, beaten
2 tablespoons dry bread crumbs, or more as needed
2 tablespoons olive oil, or more as needed

Directions:
Rub zucchini slices with garlic. Place flour, egg, and bread crumbs separately in 3 small bowls. Turn zucchini slices in flour, dusting off excess. Dip in egg and turn in bread crumbs. Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned, about 5 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 217.2
Fat: 16.2 g
Saturated fat: 2.7 g
Carbohydrates: 13.4 g
Sugars: 1.6 g
Dietary fiber: 1.2 g
Protein: 5.3 g
Cholesterol: 81.8 mg
Sodium: 86.1 mg
Speculaas Tart With Almond Filling


Ingredients:
all-purpose flour, ground cinnamon, ground ginger, salt, baking powder, ground nutmeg, unsalted butter, dark brown sugar, egg, sugar, unsalted butter, egg, lemon peel, fresh lemon juice, vanilla extract, powdered sugar

Directions:
For filling:.
Blend first 8 ingredients in processor until nuts are finely chopped.
Transfer to small bowl.
Cover; chill at least 2 hours and up to 2 days.
For dough:.
Sift first 6 ingredients into medium bowl.
Using electric mixer, beat butter and sugar in large bowl until blended; beat in egg.
Add flour mixture and beat until moist clumps form.
Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten dough into disks; wrap and chill at least 2 hours. (Can be made 2 days ahead; keep chilled. Soften slightly before rolling.].
Preheat oven to 325°F
Butter 9-inch-diameter springform pan.
Roll out larger dough piece on lightly floured surface to 13-inch round. Transfer to pan and press gently over bottom and up sides, pressing any tears together.
Spread filling in dough.
Trim dough on sides to 1/2 inch above level of filling.
Fold dough in over filling.
Roll out second dough disk on lightly floured surface to 12- to 13-inch round.
Using bottom of cake pan as aid, cut out 9-inch-diameter round of dough. Slide dough round onto plate and freeze 5 minutes to firm. (Reserve dough scraps for cookies.]
Place chilled dough round on tart; press to adhere and seal edges.
Bake tart until crust is brown, about 50 minutes.
Remove sides of springform pan; cool tart completely on pan bottom. Maintain oven temperature.
Line 2 baking sheets with parchment paper.
Roll out dough scraps on lightly floured surface to scant 1/4-inch thickness.
Using 2-inch gingerbread-man cutter, cut out cookies.
Transfer cutouts to prepared sheets. Repeat, using all of dough.
Bake cookies until golden, about 8 minutes. Cool cookies on sheets. (Tart and cookies can be made ahead; cover and store at room temperature 1 day or refrigerate up to 3 days.].
Sift powdered sugar over top of tart.
Place small dab of preserves on back of 1 cookie; place at top edge of tart; repeat with more cookies, forming border around tart.
Transfer tart to platter.
Let stand at room temperature at least 1 hour.
Herbed Chicken Dijon With White Wine


Ingredients:
skinless chicken breast halves, Swanson chicken broth, garlic, dried rosemary leaves, dried thyme leaves, white wine, fresh lemon juice, Dijon mustard

Directions:
Heat oil in 12" skillet over medium high heat.
Add chicken and cook for 10 minutes or until well browned on all sides.
Remove chicken and set aside.
Increase heat to high.  Stir in chicken broth, wine, Dijon mustard, lemon juice, garlic, rosemary, thyme.
Heat to a boil and let cook five minutes.
Return chicken to the skillet and reduce heat to low.  Cover and cook for 10 minutes until chicken is cooked through.