Monday, September 1, 2008

Dijon Cluck Cluck

I made a Dijon Chicken last night. It was okay. Jason liked it better than I did. He actually requested I keep the leftovers to pack in his lunch. That is usually the sign of a success in our house.

The recipe was very easy to put together, so if you only have a few minutes, I would suggest making this. It takes ingredients you would probably have on hand, like flour, dijon mustard, and fresh mushrooms. Of course, if you aren't a fan of fungus, you could probably skip the mushrooms. I personally like them, so there.

This is a very rich dish, so I would suggest pairing it with something light, like a green salad or a green vegetable. We had broccoli with our's. I made rice also to soak up the sauce that the chicken is cooked in. It would also be good with egg noodles. This reminded me of beef stroganoff, except with chicken. And mustard. Oh, and whipping cream rather than sour cream. Okay, not like stroganoff at all.

I wanted to put the green onions in the recipe, I really did. However, with the issues my garden was having this year, I had no green onions. They all rotted in the garden before I could use them. Stupid rain and cold weather.

Oh, and if you are cooking for yourself, follow the recipe. If you are feeding two or more, you will probably have to double it.

Have fun taking out your aggression on the poor chicken.

Mushroom Chicken Dijon

1 skinless, boneless chicken breast half
2 tablespoons flour
1/2 tablespoon butter
4 ounces fresh mushrooms, sliced
2 ounces chopped green onions
salt and pepper to taste
1.5 cups heavy whipping cream
1 tablespoon Dijon-style prepared mustard

1. Cut chicken breast in half, and pound until flat. Coat with flour. In a small skillet, melt butter over medium-low heat and saute the floured breast on one side for 4 to 5 minutes.
2. Flip chicken breast. Add mushrooms, green onions, salt and pepper to taste. Add cream and mustard, stir all together and bring to a boil. Remove from heat and serve.