Tuesday, February 1, 2011

Celine Dijon Chicken


The whole family enjoys this chicken! The dinner also included some carrot sticks and a salad with raspberry vinaigrette dressing.

1 cup unsweetened apple juice
1 tbsp each Dijon mustard and lemon juice
1 large shallot, minced
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp black pepper
2 tsp olive oil
4 boneless, skinless chicken breast halves
(or 8 bone & skinless chicken thighs small)
1/4 cup low fat sour cream
1 tsp each honey and cornstarch

Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary and black pepper in a small bowl. Set aside.

Heat olive oil in a medium skillet over medium high heat. Add chicken breasts and cook for 2-3 minutes on each side, until lightly browned. Add apple juice mixture. Reduce heat to medium. Simmer, covered for 5-7 minutes until chicken is no longer pink. remove chicken from skillet and keep warm.

Gently boil remaining liquid for 3 minutes until slightly reduced in volume. Mix sour cream, honey and cornstarch in a small bowl. Add to skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve immediately.

Makes 4 servings.

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