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| Skillet Chicken Dijon
(M) 1/2 teaspoon chicken bouillon granules* 1/3 cup hot water* 2 tablespoons dry white wine 2 teaspoons Dijon mustard 1/4 teaspoon dried basil 1/8 teaspoon dried tarragon dash of pepper 4 boneless, skinless chicken breast halves nonstick cooking kosher spray *May substitute 1/3 cup chicken broth for bouillon and hot water. In a small bowl, combine bouillon granules, water, wine, mustard, basil, tarragon and pepper. Set aside. Rinse chicken; pat dry. Spray a large skillet with nonstick cooking spray. Heat skillet over medium- high heat; add chicken. Cook chicken for about 2 to 3 minutes on each side, or until lightly browned. Remove skillet from the heat; carefully add boillon mixture. Bring to a boil; reduce heat to low. Cover and simmer for about 5 minutes, or until chicken is tender and cooked through. Remove chicken to a warm serving plate; boil pan juices for about 1 minute to reduce to about 1/4 cup. Pour juices over chicken. Serve with rice and a green vegetable. Serves 4. Source: Got lost, unfortunately..sorr! Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |