I made the best Dijon Chicken last night! I used a recipe I had tried before, but just tweaked it a bit. This would ordinarily serve the four of us (2 adults, 2 kids) easily with leftovers, but there were no leftovers to be had.
- 2-3 T of butter or Olive oil
- 2 large boneless skinless chicken breasts or 7-8 boneless skinless tenders
- salt and pepper to taste
- 1 heaping Tablespoon of Dijon mustard
- 1/2 c of sour cream
- 1 T soysauce
- 3/4 c of milk
In a large saute pan, heat 3T butter or 2-3T of olive oil.
Place either 2 large boneless skinless chicken breasts, or 7-8 boneless skinless tenders into pan. Make sure to coat both sides with oil/butter, and season with salt and pepper.
Cover, and simmer/cook on low for 15-20 minutes.
Remove chicken from pan, check for doneness, shred/cut and set aside.
Keeping the heat low, add Dijon mustard, sour cream, soysauce, and milk.
Whisk together in pan until thickened, add chicken back in to pan, and allow to heat up again. Serve over noodles or rice.
This was so quick and easy – definitely one for the regular menu rotation!!