Dijon Chicken
Submitted by tsreid942
Pan-seared chicken breasts in a creamy Dijon mustard sauce served over noodles with mixed vegetables. A comforting one-skillet weeknight dinner ready in under an hour.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minThis is the kind of weeknight chicken dinner that feels like a warm hug on a plate.
Boneless chicken breasts get golden in butter, then a silky cream sauce comes together right in the same skillet with chicken broth, half-and-half, and a kick of Dijon mustard.
Toss in noodles and vegetables, let everything soak up that tangy, velvety sauce, and dinner for four is on the table in 50 minutes flat.
Pro Tips
- Pound the chicken breasts to an even thickness so they cook through at the same rate
- Whisk the flour into the cream before adding it to the pan to avoid lumps in your sauce
- Stir the Dijon in at the very end off the heat so it keeps its sharp, peppery bite
Ingredients
Directions
Melt butter in skillet; cook chicken about 20 minutes, or until Remove from pan.
Drain veggies and add liquid to pan juices with chicken broth.
Combine light cream and flour; add to liquid in pan. Cook and stir until thickened; stir in mustard.
Heat vegetables and cooked noodles in a little of the sauce.
Heat chicken in remaining sauce and serve over vegetable
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