This chicken recipe is:
a) amazingly easy
d) all of the above
DING! DING! DING! We have a winner! All of the above! 🙂
Majorly easy chicken recipe, and it’s creamy and comforting and delicious. You do have to like the taste of dijon mustard, but it’s still very, very good. DH has deemed it “the best new recipe of 2011….so far” – so you know it’s good 🙂
Seriously – give it a try. It’s really fantastic, and so quick there’s no excuse not to make it on a weeknight!
We served it with garlic rice pilaf (you could serve with plain rice and it would still be delicious) and broccoli (green beans would also probably be amazing, or a nice green salad).
The only change I’ll make next time is I may double the sauce recipe. Maybe my chicken breasts were enormous, but there didn’t seem to be enough sauce to go around for our tastes.
Creamy Dijon Chicken
4 large skinless & de-boned chicken breasts (Left whole, cubed or flattened)
2 large leeks, finely sliced (the farmer’s market was out so I substituted green onions)
2 garlic cloves, crushed
2tsp Dijon mustard
1tsp wholegrain mustard
juice of 1/2 lemon
salt & pepper to taste
starch of your choice to serve
fresh Parsley to serve
olive oil for frying
– Heat 2tbsn oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside.
– Fry the leeks and garlic until fragrant and softened (about 5 minutes).
– Add the cream, mustards and lemon juice and allow to simmer and reduce for 3 minutes.
– Add lemon juice and place the chicken back into the sauce.
– Season to taste and serve with the starch of your choice and a sprinkling of chopped parsley.