Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.

The secret's always in the sauce. Ordinary baked chicken breasts are turned gourmet when coated in this deceptively simple Dijon cream sauce.

2/3 cup heavy cream
2/3 cup chicken stock or broth
2 tablespoons Dijon mustard
1/2 teaspoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon fresh chives, chopped
In a heavy skillet, over medium heat, simmer chicken stock for 10 minutes. Reduce liquid by one-third.
Add heavy cream and simmer for 1 minute over low heat. Add Dijon Mustard, garlic, pepper, and chives and continue to simmer for 2 to 3 minutes more. Serve at once.
Recipe Source: Special Events, Disney's Yacht and Beach Club Resorts
mrsholmes
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.

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