Chicken Dijon Recipes transcribed or provided by Uncorked.org |
Chicken Dijon from The Better Homes and Gardens New Cookbook cooked brown rice (to serve the chicken with) 2 whole medium chicken breasts (about 1.5 pounds), skinned boned and halved lengthwise 1 teaspoon lemon-pepper seasoning 1/4 teaspoon onion powder 2 tbsps margarine or butter a bit of light cream or milk 2 teaspoons all purpose flour 1 tablespoon Dijon-style mustard tomato wedges (optional) parsley (optional) Rinse chicken. Pat dry. Sprinkle both sides with lemon-pepper seasoning and onion powder. In a skillet cook chicken in butter for 8-10 minutes (until done). Transfer to a platter, keep warm. For sauce add cream or milk to pan juices to make 2/3 cup liqued. Stir 1/4 cup cream or milk into flour and add to juices. Stir in mustard. Cook until thickened. Spoon over chicken and pass the remaining sauce. Garnish with tomato and parsley. Serve with rice. Lyn notes: I use more seasonings and mustard than they suggest. This recipe is easy, fast, and quite tasty. |