Chicken Dijon Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexAverageServings4
Ingredients
| Butter margarine | 2 Tablespoon | |
| Skinless, boneless chicken breast halves - 4 (about 1 pound) | ||
| Onion | 1 Medium | |
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Apple juice or milk - 1/4 cup | ||
| Parsley flakes | 1 Tablespoon, dried | |
| Dijon-style mustard - 1 tablespoon | ||
| Egg noodles | 4 Cup (16 tbs) | |
Directions
MAKING
1. In a large skillet, melt 1 tablespoon of the margarine over medium-high heat.
2. When hot, arrange the chicken breasts and brown evenly for about 5 minutes each side.
3. Remove chicken pieces from pan onto a platter and keep aside.
4. Add remaining margarine and heat on medium flame.
5. Add the onion and sauté until limp, about 5 minutes.
6. Tip in the soup and apple juice
7. Stir in the parsley and mustard and let the liquid come to a boil.
8. To the bubbling liquid, add the browned chicken pieces.
9. Reduce the heat and let the chicken simmer for about 5 minutes until it is tender.
10. Stir the sauce occasionally to prevent it from sticking to the pan.
SERVING
11. Divide the hot cooked noodles among 4 dinner plates.
12. Arrange a chicken breast on top of each and spoon the sauce generously over it.
13. You can garnish the chicken with parsley and apples if you like.
1. In a large skillet, melt 1 tablespoon of the margarine over medium-high heat.
2. When hot, arrange the chicken breasts and brown evenly for about 5 minutes each side.
3. Remove chicken pieces from pan onto a platter and keep aside.
4. Add remaining margarine and heat on medium flame.
5. Add the onion and sauté until limp, about 5 minutes.
6. Tip in the soup and apple juice
7. Stir in the parsley and mustard and let the liquid come to a boil.
8. To the bubbling liquid, add the browned chicken pieces.
9. Reduce the heat and let the chicken simmer for about 5 minutes until it is tender.
10. Stir the sauce occasionally to prevent it from sticking to the pan.
SERVING
11. Divide the hot cooked noodles among 4 dinner plates.
12. Arrange a chicken breast on top of each and spoon the sauce generously over it.
13. You can garnish the chicken with parsley and apples if you like.
Chef
