Saturday, November 1, 2014
Creamy Dijon Chicken
Recently at a party, a friend commented that she had been checking my blog and that I hadn't had many recipes up lately. It was a fair critique. I have been uber busy the last two weeks and have spent this week whipping up such fabulous dinners as: Eggs.
But. That doesn't mean that I don't have a few recipes I've been meaning to post for ages and just haven't gotten to (see the busyness excuse; also the laziness one--oh, whoops, forgot to mention that one). So, my friend, here you go and enjoy. This is a simple, but very satisfying creamy chicken that'll get dinner on the table in less than 30 minutes. For the low-fat option--oh wait, never mind. (And truly I should have added some parsley to the top of this for color, don't you think.)
Creamy Dijon Chicken
adapted from The Hobo Kitchen
Prep and cook time: 30 minutes
Cost: $6.80 ($1.70/serving)
chicken: 5.00, cream: 1.50, mustards: .20, lemon juice: .05, other stuff: .05
4 skinless boneless chicken breasts
2 garlic cloves
1 1/2 C cream
2 tsp Dijon mustard (or whatever else kind of mustard you like)
1 tsp whole grain mustard (I think I subbed in cheap mustard here)
dash onion powder
1 Tbsp lemon juice
salt and pepper to taste
dash chili flakes or a spring of parsley if you don't want your meal pale like mine is
Heat oil in a skillet. Add chicken breast and cook, browning on either side and cooking until center is no longer pink.
Remove chicken from pan. Cook garlic for a quick minute. (If you feel so inspired, you may also cook up some leeks or shallots). Add cream, mustard, and a dash of onion powder (if you didn't add leeks or shallots). Whisk and allow to simmer for 5-8 minutes until it has reduced just a bit.
While this happens, shred or cube your chicken.
Add lemon juice. Add shredded chicken back. Add salt, pepper, and possibly chili flakes to taste.
Simmer for several minutes.
Serve over rice. Or spoon from pan to mouth. Whatever floats your boat. Maybe garnish with parsley or at least serve a colorful vegetable.