Hey, guess what! I added a printable recipe feature to the blog! I know, I know, someday I’ll be a big grownup professional blog…maybe. But anyway, I kept it nice and simple so as not to waste your paper or color ink if you want to print out the recipes. Just click on the link right before each recipe, it’ll pop up in a separate window, and then scroll to the bottom and click on “print page” – voila, just the recipe, no more having to print my babbling or photos! Hope it helps.
Here is yet another recipe from my mom – I guess we can see why I love mustard…some of my favorite childhood meals included it as a key ingredient! Mom thinks this is from an old Sunset magazine because it’s an actual cut-out from a magazine page pasted onto a recipe card. Wherever it comes from, the magazine prefaced the recipe with this:
“Robert browns the chicken and makes the sauce ahead, then heats them together when guests arrive”
Who is Robert? Where is Robert? Presumably being well prepared when his guests arrive. He sounds like a good husband, or personal chef, or…we’ll never know. Ah, the 70s (cue porn music…and then turn it off – this is a family friendly blog!)
Anyway, this is a super simple recipe that just tastes darn good. Now, I have an admission to make: I don’t like chicken. Now, I’m not saying I hate it. (Although there was an incident when I was 15 with a veiny piece of chicken at a Kentucky Fried Chicken in Truth or Consequences, New Mexico that ultimately sent me into 13 years of vegetarianism…but that’s a whole other story) but I just think it’s so, so BORING. It’s an affordable, healthy source of protein, though, so I keep trying to like it.
So when there is a recipe that makes me not just tolerate chicken, but actually ENJOY it, I’m happy. This is one of those. Like I said, not fancy, just good.
Of course, I’ve made some modifications (I honestly don’t think I’ve ever followed a recipe to the letter in my life). I use chicken tenders – not the breaded, fried tenders that restaurants sell to children, but the chicken breast tenders sold in the frozen food department that look like this:
Picture credit: Foster Farms
Also, at the end of the recipe, I follow the directions to garnish with tomatoes (which I chop roughly instead of wedges) but then put the lid back on the pan and let everything steam together for a few minutes, which cooks the tomatoes a bit. I also serve this over rice.
Dijon Chicken (Feeds 4)
- 4 chicken breasts, split, skinned, and boned
- 3 Tbsp. margarine or butter
- 2 Tbsp. all-purpose flour
- 1 cup chicken broth
- .5 cup light cream
- 2 Tbsp. Dijon mustard
- Tomato wedges
- Parsley (optional)
- In large skillet, cook chicken breasts in margarine or butter until tender, about 20 minutes. Remove chicken to warm serving platter. Stir flour into chicken drippings. Add chicken broth and light cream. Cook and stir until mixture thickens and bubbles. Stir in mustard. Add chicken. Cover and heat ten minutes. Garnish with tomato and parsley.
It’s good. I know there are a million mustard chicken recipes out there and this isn’t terribly original and probably won’t be the last I’ll post, but, whatever, I like it. Let me know if you enjoy it!