Dijon Chicken
Either our sense of the delicious has suffered a terrible blow at the hand of quarantine or we have discovered our new favorite meal. We liken it to a fancy Chik-Fil-A chicken and we ate it so fast we almost forgot to take a picture because the smell drew us to our plates where we truly lost all sense of decorum 😅 The meal received 5.0 stars and we haven't been willing to give out another 5 star rating since as we loved it too much to have anything else join this paragon of deliciousness on its lofty pedestal.
So here it is. Dijon Chicken.
Ingredients:
1) We used 3-4 medium chicken breasts cut up into smaller pieces (tenderloin chicken would work great too). Adjust to the size of your crowd. We definitely had enough sauce to go over more chicken.
2) 4 tbsps of Dijon Mustard (we just used the stuff from Aldi)
3) 1-2 tbsp of honey depending on how much you like sweetness
4) A single sprinkle of garlic
5) 1 tbsp butter
6) 1/4 cup heavy whipping cream or milk
7) 1/2 cup chicken broth and 1/2 cup water
8) A drizzle of olive oil
9) Penne pasta (enough for your group size....you can also make rice or mashed potatoes)
10) Stuff for a side salad (we did red peppers, tomatoes, craisins, carrots, lettuce and spinach, and balsamic vinaigrette from Aldi)
11) 1/4 cup Parmesan Cheese
Easy Instructions: (You can make your salad first and pop it in the fridge so it's ready to go!).
1) Cut up chicken and cook in the drizzle of oil over medium high heat until no longer pink
2) While chicken is cooking, take out a saucepan and on low heat (I went between 2-3 on my burner) pour in the chicken broth, milk, and butter and stir. Next add the honey and Dijon mustard and do a sprinkle or two of garlic powder. Keep stirring as it will take a bit for the ingredients to fully mix together (it's okay if it stays a little lumpy)
3) Put penne pasta on to boil (you could also make rice or mashed potatoes. Rice is bothering me currently with pregnancy so we just did pasta).
4) Once chicken is no longer pink, but before it is beginning to brown, pour 1/3 of the sauce into the chicken pan and continue to cook chicken, flipping it so that sauce gets on both sides. After the sauce evaporates a bit, add another third and continue to flip chicken (watch so as not to burn, but getting a little brown is great). Add the final bit of sauce and allow chicken to cook until golden brown and then turn down to low heat.
5) Take noodles off and drain them, placing them in a bowl and sprinkling them with the parmesan cheese (making sure to mix it throughout the noodles for ultimate deliciousness 😍).
It's ready to serve! We put the chicken right on the noodles and it was fantastic. We didn't use the extra sauce on the noodles as it's strong by itself, but it's really great for prepping the chicken! Feel free to adjust the recipe and sauce to how you like it! I tasted mine as I made it to decide if I wanted to add any extra honey or garlic, etc. But the sauce will taste a little strong before going on the chicken, so in the words of Julia Child, ladle it on "with conviction" and don't be worried if it's not great tasting by itself 😆.
Happy Cooking!
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