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Dijion Chicken
Listed in: Poultry & Fowl / Chicken
Recipe Yield: Makes 4 servings | Prep Time: 5 minutes (plus 1 hour to mari | Cook Time: 15 minutes
2. In a non-stick skillet over medium heat; Add olive oil and onion cooking until the onion is tender and translucent, 2 - 4 minutes. Add the garlic and lightly cook being careful not to brown - about 1 minute.
3. Turn the heat up to medium-high. Add the seasoned chicken to the skillet. Saute the chicken until it is golden brown on all sides and juice runs clear, about 4 minutes. Remove chicken mixture from pan and return pan to medium high to high heat.
4. Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Bring broth to a boil and reduce to simmer. Cook until the chicken broth has reduced at least by half. Stir in the mustard. Return chicken mixture to pan, and heat thoroughly.
Serve with Roasted Herb potatoes or rice pilaf.
May
18
2013
Recipe courtesy of: My Spice Blends | Date Added: 18 May 201318
2013
Listed in: Poultry & Fowl / Chicken
Recipe Yield: Makes 4 servings | Prep Time: 5 minutes (plus 1 hour to mari | Cook Time: 15 minutes
For chicken marinate:
2 tablespoons olive oil
2 tablespoons lemon juice
2/3 teaspoon salt (to taste)
1/8 teaspoon fresh ground black pepper (to taste)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/2 finely chopped onion
1 crushed clove garlic
4 boneless chicken breasts, cut into strips
1/2 cup chicken broth
2 teaspoons prepared Dijon mustard
1. Prepare chicken: Clean chicken breasts of any remaining skin and grist. Slice across the grain into 1/2 inch thick by 2 inch long strips. In medium bowl, mix oil, lemon juice, onion powder, garlic powder, salt and pepper. Stir in chicken strips, coating completely. Lightly cover and set aside. (For best results, let stand for 1 - 2 hours, but you can cook immediately.)
2. In a non-stick skillet over medium heat; Add olive oil and onion cooking until the onion is tender and translucent, 2 - 4 minutes. Add the garlic and lightly cook being careful not to brown - about 1 minute.
3. Turn the heat up to medium-high. Add the seasoned chicken to the skillet. Saute the chicken until it is golden brown on all sides and juice runs clear, about 4 minutes. Remove chicken mixture from pan and return pan to medium high to high heat.
4. Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Bring broth to a boil and reduce to simmer. Cook until the chicken broth has reduced at least by half. Stir in the mustard. Return chicken mixture to pan, and heat thoroughly.
Serve with Roasted Herb potatoes or rice pilaf.
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Recipe Cloud Tags:- golden
- pepper
- broth
- across
- finely
- clove
- potatoes
- crushed
- mixture
- quickly
- breasts
- strips
- juice
- reduced
- boneless
- roasted
- dijon
- onion
- tablespoons
- lightly
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