September 23, 2009

Chicken Dijon

This is a yummy recipe that we got from one of our guests at one of our showers. It is a great recipe because most of the ingredients we always have in the house. The downside of this recipe was, no offense to the person that gave it to us, written so confusing, I had to start over 2 times! I will do a much better job for you when I post it! That is also why I don't have a picture, I was so annoyed, I just wanted to eat the thing! It is delicious though. Don't let the name fool you, it is a really light mustard taste. In a way, it reminded me a lemon rice chicken soup from National Coney Island, but not as lemony!

Rice Ingredients
2 cups water
1 cup rice
1/2 teaspoon salt
Pat of butter

Chicken and Sauce Ingredients
3-4 Boneless, skinless chicken breasts
3 Tablespoons Butter
3 level Tablespoons flour
16 oz. can of chicken broth
2/3 cup milk
2-3 Tablespoons dijon mustard

In a medium pot, place all the rice ingredients. Bring to a boil, then cover and simmer till all liquid is absorbed (around 10-15 minutes).

Cut up the chicken breasts into strips and cook throughly. I lightly seasoned them with some salt and pepper before cooking. Set aside. The original recipe calls for browning the chicken, then placing it into the butter (next step), but I did it my own way, mostly because I was confused. :) It came out just fine and the chicken was nice and tender and cooked perfectly.

In a medium sized pan, melt 3 Tablespoons of butter until it begins to bubble. Gradually stir in 3 Tablespoons of flour. As you are stirring in the flour, gradually start adding the chicken broth, stirring constantly (like a rue almost) until the broth, flour and butter are well combined. It may be a bit clumpy...that will work itself out.

Add the milk and heat until warm. Then add the dijon mustard, bring to a boil. I was constantly stirring at this point to make sure the sauce was well blended and thickens up a bit.

Add the chicken to this mixture and let it all get warm together for a few minutes.

Serve over cooked rice.

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