Ingredient:
- 6-8 potatoes, chunked
- 2 med. carrots, cubed
- 2 stalks celery, cubed
- 1 med. onion, chopped
- 1 tbsp. parsley flakes
- 5 c. water
- Salt and pepper to taste
Direction:
Cook in crock pot on low for 8 hours or until vegetables are done. One hour before serving, add one can of evaporated milk.
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Ingredient:
- 4 skinless, boneless chicken breasts
- 2 tablespoons flour
- 1 teaspoon butter
- 3/4 cup chicken broth
- 2 teaspoons minced fresh ginger
- 2 teaspoons Dijon-style mustard
- 2 teaspoons grainy mustard
- 4 scallions -- minced
- Salt and freshly ground pepper -- to taste
Direction:
Dust chicken lightly with flour. Melt butter in nonstick fry pan and
saute chicken over medium-high heat until brown on both sides, about
2-3 minutes per side. Remove chicken and keep warm.
Pour broth into skillet, increase heat and deglaze skillet by boiling
and scraping loose browned bits on bottom of pan. Add ginger and
cook, stirring frequently, 2 minutes. Stir in mustards and scallions.
Season with salt and pepper. Spoon sauce over chicken.
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