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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Breasts Dijon Recipe

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This recipe for Chicken Breasts Dijon is from The DeForge 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:  
-2 tablespoons olive oil
-4 skinless, boneless chicken breasts (about 1 1/2 lbs)
-Kosher salt and freshly ground black pepper
-2 small leeks, white and pale-green parts only, thinly sliced (about 1/2 cup) (I used more)
-1 small onion, minced (about 1/2 cup)
-4 cloves garlic, minced
-2 cups low-fat chicken broth
-1 cup dry white wine
-1/2 cup Dijon mustard
-2 tablespoons minced fresh thyme plus thyme leaves for garnish (I used 2 tsp dried thyme)
-1 tablespoon unsalted butter (I didn't use)
Directions:
Directions:
-Heat oil in a large heavy Dutch oven (I used a regular pot) over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.

-Place leeks and onion in same pot and saute until tender, about 8 minutes. Add garlic and saute until tender, about 2 minutes. Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.

-Transfer chicken to plates. Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes.

-Whisk in butter and season with salt and pepper (I didn't do, it was flavorful enough). Spoon sauce over chicken and garnish with thyme leaves.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I LOVED THIS DISH! It tasted very good matched with roasted asparagus.

 

 

 

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