MARINATED CHICKEN WITH MUSTARD AND NOODLES ENJOY DAN:

CHICKEN WITH SHERRY MUSTARD CREAM SAUCE OVER RICE NOODLES

                                                                                                 By CHEF DAN:

Serves 4

INGREDIENTS:

1.   4 boneless, skinless, chicken breast halves

2.   1/2-cup soy sauce

3.   1/3-cup dry sherry

4.   1 tablespoon  Worcestershire sauce

5.   1 tablespoon FRANK’S RED HOT  sauce

6.   2 tablespoons butter

7.   4 garlic cloves

8.   2 shallots, chopped

9.   3 tablespoons Dijon mustard

10.                1/2-cup coconut milk

11.                1 (12 Oz) package of rice noodles

DIRECTIONS:

1.   Soak th2 noodles in hot water for 20 minutes and then drain.

2.   With the back of the frying pan pound the chicken breast to 1/2-inch thick.

3.   Marinate the chicken in soy sauce, sherry, Worcestershire sauce and Frank’s hot sauce.

4.   Marinate in the refrigerate  up to 4 hours or overnight.

5.   Melt butter over medium-heat.

6.   Add the shallots and sauté 4 minutes.

7.   Add garlic and sauté 1 minute more.

8.   Add chicken and cook 3-4 minutes on each side.

9.   Deglaze the pan with the sherry, scraping up the bottom.

10.                Simmer for 2 minutes and whisk in the mustard and blend well.

11.                Slowly whisk in the coconut milk and continue stirring until the sauce is hot and slightly thick.

12.                Add the rice noodles and stir to combine.

13.                Heat for 4 more minutes.

ENJOY DAN:                              BON-APPETITE!!