About 10 years ago, I had found a great recipe inside the Perdue Chicken
Breasts package for chicken in a dijon mustard sauce.

I recall it used garlic, dijon mustard, and scallions or green onions. Not
sure what else.

I remember it was wonderful! But I lost the recipe. I have done a search
but to no avail.

I tried my own concoction of it, but something was missing. I recall this
sauce was nice, creamy and smooth. Both times I made it, something was
missing or not quite right. It was a wonderful dish, even people who didn't
really care for chicken enjoyed it.

I can continue to experiment, but if anyone knows what I'm talking about and
has this recipe in their collection, I would really appreciate your posting
it.

I really want this particular recipe from the Perdue Chicken package. I'm
certain the name contains either dijon or mustard, maybe both.

It wasn't in that www.backofthebox.com website, I already checked, which is
what got me started on this again!

Thanks in advance.

Sheryl Rosen > wrote:
> About 10 years ago, I had found a great recipe inside the Perdue Chicken
> Breasts package for chicken in a dijon mustard sauce.

> I recall it used garlic, dijon mustard, and scallions or green onions. Not
> sure what else.

Have you checked Perdue's web site at http://www.perdue.com ?

That web site has a recipe finder which has a long list of recipes for
main dish dinner recipes involving chicken.

Here's one with dijon mustard, from the Perdue site.

http://www.perdue.com/athome/recipes/recipe.asp?id=488

Nancree
---------------------------------------
>Sheryl Rosen > wrote:
>> About 10 years ago, I had found a great recipe inside the Perdue Chicken
>> Breasts package for chicken in a dijon mustard sauce.
>

Nancree wrote:

> Here's one with dijon mustard, from the Perdue site.
>
> http://www.perdue.com/athome/recipes/recipe.asp?id=488
>
> Nancree
> ---------------------------------------
>
>>Sheryl Rosen > wrote:
>>
>>>About 10 years ago, I had found a great recipe inside the Perdue Chicken
>>>Breasts package for chicken in a dijon mustard sauce.
>>
>
>
How friggin lazy are people going to get, in order to cook good food? A
product which involves breaded chicken parts? Why don't you just buy a
friggin tv dinner and melt your family's meal in the MW?

How hard can it be to take some fresh chicken meat, slice it, bread it
with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
you wish?

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Richard Periut wrote:

> Nancree wrote:
>
>> Here's one with dijon mustard, from the Perdue site.
>>
>> http://www.perdue.com/athome/recipes/recipe.asp?id=488
>>
>> Nancree
>> ---------------------------------------
>>
>>> Sheryl Rosen > wrote:
>>>
>>>> About 10 years ago, I had found a great recipe inside the Perdue
>>>> Chicken
>>>> Breasts package for chicken in a dijon mustard sauce.
>>>
>>>
>>
>>
> How friggin lazy are people going to get, in order to cook good food? A
> product which involves breaded cooked chicken parts? Why don't you just buy a
> friggin tv dinner and melt your family's meal in the MW?
>
> How hard can it be to take some fresh chicken meat, slice it, bread it
> with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
> and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
> you wish?
>
> Rich
>

I guess you are looking for something like this:

Recipe for Chicken A La Whatever:

Park station wagon in For Expecting Mothers Only space, even though you
are not expecting.

Haul fat lazy ass to poultry section.

Stock high on precooked meats and frozen starches.

Haul fat lazy ass to 5 item lane, even if you have 30.

Pay with welfare coupons.

Haul fat lazy ass to car.

Get home, throw precooked crap into MW and heat frozen starch
(bread/pizza/pretzal, et cetera)

Take some leftover McDonalds sweet n sour sauce and open stolen packets
over chicken and serve husband drunk on cheap buds.

Leave dishes for the next day, and go to sleep with sticky face and fingers.

Preparation Time: one hour.



--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Richard Periut wrote:

> Richard Periut wrote:
> > Nancree wrote:
..
..

>> Here's one with dijon mustard, from the Perdue site.> >>
> >> http://www.perdue.com/athome/recipes/recipe.asp?id=488
> >>> Sheryl Rosen > wrote:
> >>>
> >>>> About 10 years ago, I had found a great recipe inside the Perdue
> >>>> Chicken
> >>>> Breasts package for chicken in a dijon mustard sauce.
> > How friggin lazy are people going to get, in order to cook good food? A
> > product which involves breaded cooked chicken parts? Why don't you just buy a
> > friggin tv dinner and melt your family's meal in the MW?
> >
> > How hard can it be to take some fresh chicken meat, slice it, bread it
> > with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
> > and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
> > you wish?

> I guess you are looking for something like this:
>
> Recipe for Chicken A La Whatever:>
> Park station wagon in For Expecting Mothers Only space, even though you
> are not expecting.>
> Haul fat lazy ass to poultry section.>
> Stock high on precooked meats and frozen starches.>
> Haul fat lazy ass to 5 item lane, even if you have 30.>
> Pay with welfare coupons.
> Haul fat lazy ass to car.
> Get home, throw precooked crap into MW and heat frozen starch
> (bread/pizza/pretzal, et cetera)
> Take some leftover McDonalds sweet n sour sauce and open stolen packets
> over chicken and serve husband drunk on cheap buds.
> Leave dishes for the next day, and go to sleep with sticky face and fingers.
> Preparation Time: one hour.

How hostile is that? First of all, Sheryl didn't say she wanted
recipes for already cooked chicken, and Nancree tried to help.
Where you came up with the rest of that, gawd only knows.

nancy

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"Richard Periut" > wrote in message
. ..
> Richard Periut wrote:
>
> > Nancree wrote:
> >
> >> Here's one with dijon mustard, from the Perdue site.
> >>
> >> http://www.perdue.com/athome/recipes/recipe.asp?id=488
> >>
> >> Nancree
> >> ---------------------------------------
> >>
> >>> Sheryl Rosen > wrote:
> >>>
> >>>> About 10 years ago, I had found a great recipe inside the Perdue
> >>>> Chicken
> >>>> Breasts package for chicken in a dijon mustard sauce.
> >>>
> >>>
> >>
> >>
> > How friggin lazy are people going to get, in order to cook good food? A
> > product which involves breaded cooked chicken parts? Why don't you just
buy a
> > friggin tv dinner and melt your family's meal in the MW?
> >
> > How hard can it be to take some fresh chicken meat, slice it, bread it
> > with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
> > and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
> > you wish?
> >
> > Rich
> >
>
> I guess you are looking for something like this:
>
> Recipe for Chicken A La Whatever:
>
> Park station wagon in For Expecting Mothers Only space, even though you
> are not expecting.
>
> Haul fat lazy ass to poultry section.
>
> Stock high on precooked meats and frozen starches.
>
> Haul fat lazy ass to 5 item lane, even if you have 30.
>
> Pay with welfare coupons.
>
> Haul fat lazy ass to car.
>
> Get home, throw precooked crap into MW and heat frozen starch
> (bread/pizza/pretzal, et cetera)
>
> Take some leftover McDonalds sweet n sour sauce and open stolen packets
> over chicken and serve husband drunk on cheap buds.
>
> Leave dishes for the next day, and go to sleep with sticky face and
fingers.
>
> Preparation Time: one hour.

I see that you know my neighbor. Only she isn't married just shacked up
with a slug.

Jessica
>
>
>
> --
> ---------------------------------------------------------------------
>
> Dum spiro, spero. (Cicero) As long as I breathe, I hope.
>

>I guess you are looking for something like this:
>
>Recipe for Chicken A La Whatever:
>
>Park station wagon in For Expecting Mothers Only space, even though you
>are not expecting.
>
>Haul fat lazy ass to poultry section.
>
>Stock high on precooked meats and frozen starches.
>
>Haul fat lazy ass to 5 item lane, even if you have 30.
>
>Pay with welfare coupons.
>
>Haul fat lazy ass to car.
>
>Get home, throw precooked crap into MW and heat frozen starch
>(bread/pizza/pretzal, et cetera)
>
>Take some leftover McDonalds sweet n sour sauce and open stolen packets
>over chicken and serve husband drunk on cheap buds.
>
>Leave dishes for the next day, and go to sleep with sticky face and fingers.
>
>Preparation Time: one hour.

Oh...sweet Jesus...looks like we have another Sheldon.

Remove TIE to reply.

(Re-organized to halt confusion since Nacree top posted her reply)

> >Sheryl Rosen > wrote:
> >
> >About 10 years ago, I had found a great recipe inside the Perdue Chicken
> >Breasts package for chicken in a dijon mustard sauce.
>
>
>> Nancree wrote:
>>
>> > Here's one with dijon mustard, from the Perdue site.
>> > http://www.perdue.com/athome/recipes/recipe.asp?id=488
>> > Nancree
>
>

Richard Periut wrote:

> How friggin lazy are people going to get, in order to cook good food? A
> product which involves breaded chicken parts? Why don't you just buy a
> friggin tv dinner and melt your family's meal in the MW?
>
> How hard can it be to take some fresh chicken meat, slice it, bread it
> with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
> and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
> you wish?

Your reply implies that this is the recipe Sheryl was looking for (and I doubt
highly it was) and sort of makes a smear on her as if she is this friggin
lazy.....?

in article , Richard Periut at
wrote on 2/12/04 9:47 PM:

> How friggin lazy are people going to get, in order to cook good food? A
> product which involves breaded chicken parts? Why don't you just buy a
> friggin tv dinner and melt your family's meal in the MW?
>
> How hard can it be to take some fresh chicken meat, slice it, bread it
> with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
> and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
> you wish?

How friggin' quick to judge are you????
Did I say I used pre-cooked chicken?????

I said a "Perdue Chicken Breasts package". Are you not aware that Perdue
sells fresh chicken breasts??? Are you not aware that they put recipe cards
in each package of raw chicken??????????

Get the f**k off your high horse and learn to read!!!

Sheryl Rosen wrote:

> in article , Richard Periut at
> wrote on 2/12/04 9:47 PM:
>
> > How friggin lazy are people going to get, in order to cook good food? A
> > product which involves breaded chicken parts? Why don't you just buy a
> > friggin tv dinner and melt your family's meal in the MW?
> >
> > How hard can it be to take some fresh chicken meat, slice it, bread it
> > with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
> > and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
> > you wish?
>
> How friggin' quick to judge are you????
> Did I say I used pre-cooked chicken?????
>
> I said a "Perdue Chicken Breasts package". Are you not aware that Perdue
> sells fresh chicken breasts??? Are you not aware that they put recipe
cards
> in each package of raw chicken??????????


Well, I hope you wipe them off before you put them in your recipe file...


> Get the f**k off your high horse and learn to read!!!


Why turn a simple recipe request into a big contretemps...???

--
Best
Greg

in article , Nancree at
wrote on 2/12/04 9:43 PM:

> Here's one with dijon mustard, from the Perdue site.
>
> http://www.perdue.com/athome/recipes/recipe.asp?id=488
>
> Nancree
> ---------------------------------------
>> Sheryl Rosen > wrote:
>>> About 10 years ago, I had found a great recipe inside the Perdue Chicken
>>> Breasts package for chicken in a dijon mustard sauce.
>>
>
>

Thanks. I saw that one.
The one I'm looking for is not on the Perdue website. It's the first place I
looked. From there I did a Google on key words of what I could remember in
the recipe: Perdue Chicken Breasts Scallions Dijon Mustard
Several things came up but nothing resembling this chicken dish that I'm
looking for. I'm pretty facile with Google.

I'm hoping someone clipped the recipe and kept it, and would be able to dig
it out.

Contrary to what Mr. Holier Than Thou Periut believes, it is a real recipe
for real food that a person actually has to cook. I'm not sure what he
thinks I was asking for but the hell with him anyway.

in article , at
wrote on 2/12/04 9:08 PM:

> Sheryl Rosen > wrote:
>> About 10 years ago, I had found a great recipe inside the Perdue Chicken
>> Breasts package for chicken in a dijon mustard sauce.
>
>> I recall it used garlic, dijon mustard, and scallions or green onions. Not
>> sure what else.
>
> Have you checked Perdue's web site at http://www.perdue.com ?
>
> That web site has a recipe finder which has a long list of recipes for
> main dish dinner recipes involving chicken.
>

Yup. First place I looked.
It's not there.

Sheryl Rosen > wrote in message >...
> About 10 years ago, I had found a great recipe inside the Perdue Chicken
> Breasts package for chicken in a dijon mustard sauce.
>
> I recall it used garlic, dijon mustard, and scallions or green onions. Not
> sure what else.

Well, I had searched on Google for this recipe, but I did a slightly
different search before I went to bed last night and found something
called an "E Text" for a Perdue Chicken Cookbook. It seems to be a
plain text version of The Perdue cookbook, in PDF form. I downloaded
it and searched it, and found what I was looking for!!!

Here it is. I had forgotten the mushrooms and wine, which is probably
what was missing when I tried to make it from memory. I'm putting it
in Mastercook and saving it forever!!!! :-)

----
CHICKEN IN MUSTARD SAUCE
Serves 4

Home economist Michelle Scicolone developed this recipe for Perdue,
and she
has an ultimate compliment for it: "It's what I make all the time
when I'm
cooking at home." You get crunchiness and crispness but it's not
fried.
According to Michelle, it comes out just fine with any mustard that
you have
on hand or any chicken parts you have around.

1 roaster boneless breast or thin sliced boneless breast

3 tablespoons vegetable oil, divided

1/2 pound mushrooms, sliced (2 cups)

2 tablespoons minced, fresh parsley

l tablespoon minced shallot or scallion

l/8 teaspoon ground pepper

l/2 cup chicken broth

l/4 cup dry white wine

l tablespoon Dijon mustard

Slice breast thinly if using whole breast. In large skillet, over
medium-high heat, heat 2 tablespoons oil. Add breast slices a few at
a
time, placing them so that pieces do not touch. Saute about 2 minutes
per
side, until chicken is lightly browned on both sides and cooked
through.
Remove from skillet; keep warm. Heat remaining oil. Add mushrooms,
parsley, shallot and pepper. Stirring frequently, cook 2 minutes.
Stir in
broth and wine; bring to a boil and cook until liquid is reduced by
half
(about 1/3 cup). Reduce heat to low; stir in mustard until well
blended.
Spoon over chicken.

>
>Well, I had searched on Google for this recipe, but I did a slightly
>different search before I went to bed last night and found something
>called an "E Text" for a Perdue Chicken Cookbook. It seems to be a
>plain text version of The Perdue cookbook, in PDF form. I downloaded
>it and searched it, and found what I was looking for!!!
>
>Here it is. I had forgotten the mushrooms and wine, which is probably
>what was missing when I tried to make it from memory. I'm putting it
>in Mastercook and saving it forever!!!! :-)
>
>----
>CHICKEN IN MUSTARD SAUCE
>Serves 4
>
>Home economist Michelle Scicolone developed this recipe for Perdue,
>and she
>has an ultimate compliment for it: "It's what I make all the time
>when I'm
>cooking at home." You get crunchiness and crispness but it's not
>fried.
>According to Michelle, it comes out just fine with any mustard that
>you have
>on hand or any chicken parts you have around.
>
>1 roaster boneless breast or thin sliced boneless breast
>
>3 tablespoons vegetable oil, divided
>
>1/2 pound mushrooms, sliced (2 cups)
>
>2 tablespoons minced, fresh parsley
>
>l tablespoon minced shallot or scallion
>
>l/8 teaspoon ground pepper
>
>l/2 cup chicken broth
>
>l/4 cup dry white wine
>
>l tablespoon Dijon mustard
>
>Slice breast thinly if using whole breast. In large skillet, over
>medium-high heat, heat 2 tablespoons oil. Add breast slices a few at
>a
>time, placing them so that pieces do not touch. Saute about 2 minutes
>per
>side, until chicken is lightly browned on both sides and cooked
>through.
>Remove from skillet; keep warm. Heat remaining oil. Add mushrooms,
>parsley, shallot and pepper. Stirring frequently, cook 2 minutes.
>Stir in
>broth and wine; bring to a boil and cook until liquid is reduced by
>half
>(about 1/3 cup). Reduce heat to low; stir in mustard until well
>blended.
>Spoon over chicken.
>


I had been hoping that you would share it when you found the recipe !

This sounds good, I like chicken and eat a lot of it , Thank you .
Rosie