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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A very easy to make chicken dish that is good enough for company. This is a long time family favorite that I got from an old Better Homes & Gardens cookbook. The lemon pepper makes it. You can saute a chopped onion with the chicken instead of the powder if you wish, but the powder honestly works better. You can also add more mustard to make it taste more dijon-y. Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
1 teaspoon onion powder |
1 teaspoon lemon pepper |
1/4 teaspoon salt (to taste) |
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup light cream (or milk with a bit more butter added) |
chicken broth, plus pan juices to make one cup |
2 tablespoons flour |
2 tablespoons dijon mustard |
1/2 cup white wine (or extra stock) |
Directions:
1. Sprinkle the chicken breasts with the onion powder, lemon pepper and salt.
2. Saute the chicken in the butter for about 20 min, or till cooked through and tender. Remove chicken to a platter and keep warm.
3. Measure the pan juices and enough chicken broth to make 1 cup liquid. Return the stock mixture to the pan and add the wine.
4. Stir together the light cream and the flour till smooth. Add to the broth, cook and stir till smooth, thickened and bubbly.
5. Stir in the Dijon mustard , stir till smooth.
6. Return the chicken to the pan, or serve the sauce separately.
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