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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Dijon from the Lion House Recipe

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This recipe for Chicken Dijon from the Lion House is from The Covington Family Cookbook Project, 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:  
4 chicken breast halves
¾ cup water
¾ cup white grape juice or white cooking wine
1 small onion, sliced
3 TB lemon juice
1 chicken bouillon cube
12 whole peppercorns
1 tsp thyme
1 TB honey
2 tsp dijon mustard
1 ½ cups fresh mushrooms, sliced
2 tsp flour
2 TB water
Fresh lemon slices for garnish
Directions:
Directions:
Skin and debone chicken. Place in saucepan and add water, wine, onion, lemon juice, bouillon cube, peppercorns, and thyme. Cover and simmer 15 minutes or till done. Remove chicken and keep warm in serving dish. Strain chicken stock and add honey, mustard, and mushrooms. Bring to a boil and simmer for 10 minutes. Make a paste of flour and water and stir into stock. Stir till slightly thickened. Spoon over chicken. Garnish with lemon slice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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