Chicken Veggie Remoulade Thingy
Chicken Veggie Remoulade Thingy

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken veggie remoulade thingy. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Chicken Veggie Remoulade Thingy. Went crazy at the supermarket and bought a bunch of whatever. I looked through my pantry, fridge, and spice cabinet.

Chicken Veggie Remoulade Thingy is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Chicken Veggie Remoulade Thingy is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have chicken veggie remoulade thingy using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Veggie Remoulade Thingy:
  1. Make ready veggies: 1 pack of fresh brussel sprouts, 1 red onion, 1 pack of
  2. Get baby bella mushrooms
  3. Take 2 tbl olive oil
  4. Make ready 1 tbl dijon mustard
  5. Take 2 tsp chopped parsley
  6. Make ready 1/2 clove garlic or garlic powder, alternatively
  7. Prepare 2 tsp hot sauce of your choice
  8. Make ready salt and pepper
  9. Take 1/2 cup condensed milk or mayonaise
  10. Take already cooked chicken breasts
  11. Take 1/4 cup lemonade

For veggies: I like to use olive oil in an iron skillet and stir fry the onion and. I looked through my pantry, fridge, and spice cabinet. I saw some leftover condensed milk from St. Patrick's Day and I said, "Let's do this!" Monika Clary.

Instructions to make Chicken Veggie Remoulade Thingy:
  1. For remoulade: heat mustard, garlic, parsley, lemonade, and hot sauce on med heat. Add condensed milk slowly. Stir constantly. If mixture begins to bubble, turn heat down to low. Add salt and pepper to taste.
  2. For veggies: I like to use olive oil in an iron skillet and stir fry the onion and mushrooms together. Cook until onions are getting clear and mushrooms are very brown.
  3. I like to steam my brussel sprouts, but you can roast them, too.
  4. Heat up your pre-cooked chicken breasts and put on a plate. Spread the cooked veggies and remoulade over the chicken.
  5. Voila. C'est fini.

I looked through my pantry, fridge, and spice cabinet. I saw some leftover condensed milk from St. Patrick's Day and I said, "Let's do this!" Grill-Master. In baking pan, place chicken, skin side up. In small bowl, mix together mayonnaise, mustard, horseradish, and paprika.

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