Wednesday, February 16, 2011

Chicken Dijon.....Version Two

This recipe is different from my other recipe in that it uses chicken broth as the base for the sauce and includes the pepper and one. I think I like it better. :)

6 skinned and boned chicken breast (about 2 lbs.)
½ tsp. salt
½ tsp. pepper
3 T. butter
1 medium-size red bell pepper, cut into thin strips
1 medium-size sweet onion, diced
1 (14 ½ oz) can chicken broth
3 T. all-purpose flour
3 T. Dijon mustard

Sprinkle chicken with salt and pepper.

Melt butter in a large skillet over medium-high heat; add chicken, and cook 3-4 minutes on each side until golden brown. Remove chicken from skillet; add bell pepper and onion, and cook, stirring often, 4-5 minutes or until vegetables are tender. Return chicken to skillet.

Whisk together broth and next 2 ingredients and pour over chicken

Cover, reduce heat to low, and simmer 20 minutes until chicken is done.

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