Dijon Mustard Chicken Recipe

This is a dead-easy way to prepare chicken that also tastes elegant. It's great over plain white rice or over fettucine. You'll want the chicken pounded fairly thin and uniform, so that it cooks quickly and evenly. Don't try to substitute milk for the cream, because it won't stand up to the boil (you get odd looking pellets in the sauce). You also don't want to season anything until the very end; the dijon adds quite a bit of salt. Just remember to compensate for the blandness of the chicken and rice.

I haven't tried this with any mustard but Grey Poupon Dijon, but I don't see why it wouldn't lend itself to any that you prefer.

4 boneless, skinless chicken breast pieces
2 T butter
2 cups cream
2-4 T Dijon mustard

Put breast pieces between sheets of waxed paper or saran wrap. Pound them so they are the same thickness all over.

Heat butter over medium-high heat. Cook chicken breasts until just done, 3 to 4 minutes per side. Keep warm.

Add cream to pan, stirring to get up the cooked bits. Bring to a low boil and cook until just thick (5 minutes or so). Add the Dijon to taste. Season with salt and pepper.

Serve over rice.

jlm