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Dijon Chicken Recipe

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This recipe for Dijon Chicken, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Elder
Added: Monday, November 12, 2007


1 cup unsweetened apple juice
1 tbsp each Dijon mustard and lemon juice
1 large shallot, minced
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp black pepper
2 tsp olive oil
4 boneless, skinless, chicken breast halves
1/4 cup low-fat sour cream
1 tsp each honey and cornstarch

Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary and black pepper in a small bowl. Set aside.
Heat olive oil in a medium skillet over medium-high heat. Add chicken breasts and cook for 2 - 3 minutes on each side, until lightly browned. Add apple juice mixture. Reduce heat to medium. Simmer, covered, for 5 - 7 minutes, until chicken is no longer pink. Remove chicken from skillet and keep warm.
Gently boil remaining liquid for 3 minutes, until slightly reduced in volume. Mix sour cream, honey, and cornstarch in a small bowl. Add to skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve immediately




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