Sunday, January 11, 2009

Chicken Dijon

My husband says he gets to take some credit for this blog entry because he decided he wanted this for dinner. This is about as "fancy" as it gets around here, and it is still listed as "easy" in the Better Homes & Gardens cookbook I got it from. I enjoy cooking, but I guess I like to keep it simple. The lemon and dijon flavors go well together. Even though the recipe for 4 doesn't 1/2 in perfect increments, I always make it for two by just eyeballing. One important note is that since this is a pan-sauteed chicken recipe, it helps to pound out the chicken to an even thickness prior to seasoning, and if you have really thick chicken pieces, you might want to slice them in half to cook through evenly before the outside burns.

Chicken Dijon (From Better Homes & Gardens New Cookbook, 11th Edition)
4 Skinless Boneless Chicken Breasts
1 tsp lemon pepper seasoning
1/4 tsp onion powder
2 Tbs Butter
2/3 cup non fat milk
1/4 cup Non-Fat Milk
2 tsp all purpose flour
1 Tbs Dijon Mustard

Season chicken with lemon pepper & onion powder. Saute in butter over medium heat until cooked through, about 10 minutes, turning once. Transfer to serving platter, keep warm. Reduce heat to low. For sauce, add 2/3 cup of milk to pan drippings and scrape pan well to deglaze all the yummy bits. In a separate small bowl or measuring cup, mix flour and 1/4 cup of milk until well blended. Add to juice/milk mixture in the pan and increase to medium heat. Mix until smooth, then add Dijon. Cook and stir until thick and bubbly. Cook & stir for one minute after bubbles start to form. Serve chicken over a prepared herb flavored rice mix (like Rice-A-Roni), top with dijon sauce. Makes 4 servings
Nutrition Info for Chicken and Sauce: Calories: 157.5, Fat: 6.8g (Sat 3.6, Poly .2, Mono 1.7), Carbs: 1.7, Fiber 0

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