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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Mustard Chicken on Greens Recipe

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This recipe for Mustard Chicken on Greens is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts, tenderloins removed
3 teaspoons olive oil
1/2 teaspoon minced garlic
¼ cup finely sliced onion
3/4 cup chicken broth
3 tablespoons each grainy Dijon mustard and reduced-fat sour cream
1 tablespoon snipped chives
1 bunch watercress or other greens
Directions:
Directions:
Put flour in large plastic bag, add chicken and shake to coat.
Heat a teaspoon oil in large nonstick skillet over medium-high heat. Add garlic & onions; cook 1 - 2 minutes. Remove to plate.
Heat 2 teaspoon oil in same skillet. Cook chicken about 5 minutes on each side to brown and then transfer to an open pan in a 350 º F oven to continue cooking.
Add broth to skillet, stirring to dissolve browned bits. Whisk in mustard and sour cream. Simmer until slightly thickened; add chives, onion, and garlic. Add chicken back to pan and simmer for 5 minutes.
Place chicken on watercress or other greens.
Personal Notes:
Personal Notes:
Can omit onions. Be careful not to heat the sauce to too high of a temperature or it will break.

 

 

 

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