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.Print
- 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!!