1-2 lbs. chicken breast
3 tbsp. butter
2 tbsp. flour
1 cup chicken broth
1/2 cup half & half
2 tbsp. Dijon mustard
Directions:
1. Cook or bake chicken how you'd like (I used the baked chicken method on this blog); keep on an oven safe dish, and keep in a warm oven while you make the Dijon sauce. If you cook the chicken on the stove top, do so in butter (the amount above), and continue making the sauce in the butter/chicken pan--in the leftovers--after you place the chicken in the oven.
2. Stir flour into the butter/chicken drips (if you baked the chicken, just add 2-3 tbsp. butter to a pan). Stir quickly, until a paste is created, and the texture throughout seems fairly consistent.
3. Add broth and, again, stir well; add the cream, stir well.
4. Simmer this mixture for about 10 minutes, and stir in the mustard, until heated through; remove from heat.
5. Pour the mustard sauce over the warmed chicken and serve.
Best served over rice (chicken on rice, then pour sauce on top), and tastes good with pineapple. In my opinion it then needed salt and pepper, but this is probably done best on a personal opinion basis!
Subscribe to:
Post Comments (Atom)
Blake really liked this. It had a pleasant flavor and all ingredients were on hand so something I will make again when chicken goes on sale.
ReplyDelete(This is a test to see how my comment will turn out.) I made this tonight but adapted it a bit by using a honey mustard sauce on the chicken when baking it. Then I followed the sauce directions as printed, using the pan drippings in place of the mustard in the recipe. The instructions were really helpful and it was good! I will make it again. Thank you!
ReplyDelete