Chicken Dijon
Tired of the same old chicken dish? Try this unique, french-inspired dish that fuses the tangy taste of mustard with the hearty taste of chicken for an unforgettable meal.
Ingredients
1 tablespoon olive oil
1/2 onion, finely chopped
1 clove garlic, crushed
4 chicken breasts, boneless, skinless, (about 4 ounces each), cut into 1-inch strips
1 dash salt
1 dash black pepper
1/2 cup low-sodium chicken broth
2 teaspoons Dijon mustard
1/2 onion, finely chopped
1 clove garlic, crushed
4 chicken breasts, boneless, skinless, (about 4 ounces each), cut into 1-inch strips
1 dash salt
1 dash black pepper
1/2 cup low-sodium chicken broth
2 teaspoons Dijon mustard
Instructions
1. Heat the olive oil in a non-stick skillet over medium heat. Add the onion and cook until the onion becomes tender, about 4 minutes. Add the garlic and cook 1 minute more.
2. Turn the heat up to medium-high. Season the chicken with salt and pepper and add it to the skillet. Saute the chicken until it is golden brown on all sides, about 4 minutes.
3. Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Cook until the chicken broth has reduced by half. Stir in the mustard.
4. Serve with Skinny Mashed Potatoes or Rice Pilaf .
2. Turn the heat up to medium-high. Season the chicken with salt and pepper and add it to the skillet. Saute the chicken until it is golden brown on all sides, about 4 minutes.
3. Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Cook until the chicken broth has reduced by half. Stir in the mustard.
4. Serve with Skinny Mashed Potatoes or Rice Pilaf .
Chicken Dijon
Tired of the same old chicken dish? Try this unique, french-inspired dish that fuses the tangy taste of mustard with the hearty taste of chicken for an unforgettable meal.
Directions
Print
1. Heat the olive oil in a non-stick skillet over medium heat. Add the onion and cook until the onion becomes tender, about 4 minutes. Add the garlic and cook 1 minute more.
2. Turn the heat up to medium-high. Season the chicken with salt and pepper and add it to the skillet. Saute the chicken until it is golden brown on all sides, about 4 minutes.
3. Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Cook until the chicken broth has reduced by half. Stir in the mustard.
4. Serve with Skinny Mashed Potatoes or Rice Pilaf .
Ingredients
1 tablespoon olive oil
1/2 onion, finely chopped
1 clove garlic, crushed
4 chicken breasts, boneless, skinless, (about 4 ounces each), cut into 1-inch strips
1 dash salt
1 dash black pepper
1/2 cup low-sodium chicken broth
2 teaspoons Dijon mustard
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