The next recipe I tried was Dijon Chicken. I got the recipe out of a magazine, so I can't post a link, but it's really very easy.
The recipe called for 6 chicken boneless breasts, but I decided to use only 2, to make sure we liked it before I sacrificed all that chicken to a dish we didn't like.
So you brown your chicken breasts in 3T of butter over medium high heat in a skillet for 4ish minutes on each side.
Remove chicken from skillet and brown 1 medium yellow onion and 1 thinly sliced red bell pepper in the butter until vegetables are tender.
In a separate bowl, whisk (that has an "h" in it? Wow) 1 14oz can of chicken broth, 3T of flour and 3T of Dijon mustard together. Return chicken to skillet and pour mustard mix over the chicken and vegetables. Simmer, covered, for 20 minutes or until chicken is done.
This was really, really good! I have also loved having Dijon mustard on sandwiches here lately, so I don't know why I haven't been using it all along. I had extra sauce left over, since I didn't use as much chicken as it called for, so I just froze the remaining sauce for the next time I brown some chicken in the skillet. I'll just reheat the sauce and pour it over the plain breasts.
So this was a keeper. Yay!
One more new recipe tonight, and then I'm taking a week off! Back to the same old recipes next week!:)
The recipe called for 6 chicken boneless breasts, but I decided to use only 2, to make sure we liked it before I sacrificed all that chicken to a dish we didn't like.
So you brown your chicken breasts in 3T of butter over medium high heat in a skillet for 4ish minutes on each side.
Remove chicken from skillet and brown 1 medium yellow onion and 1 thinly sliced red bell pepper in the butter until vegetables are tender.
In a separate bowl, whisk (that has an "h" in it? Wow) 1 14oz can of chicken broth, 3T of flour and 3T of Dijon mustard together. Return chicken to skillet and pour mustard mix over the chicken and vegetables. Simmer, covered, for 20 minutes or until chicken is done.
This was really, really good! I have also loved having Dijon mustard on sandwiches here lately, so I don't know why I haven't been using it all along. I had extra sauce left over, since I didn't use as much chicken as it called for, so I just froze the remaining sauce for the next time I brown some chicken in the skillet. I'll just reheat the sauce and pour it over the plain breasts.
So this was a keeper. Yay!
One more new recipe tonight, and then I'm taking a week off! Back to the same old recipes next week!:)
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