creamy chicken dijon

I LOVE simple tasty recipes, and I like to eat. Here is  simple idea to try. Test this "on your family" !!!

Every time a recipe calls for a chicken breast  person, take the time to cut it "almost"

In half (butterfly cut) and open it all the way up making each portion look soooo big!!!!

Or cut it in half all the way and make it into 

Double the protein the recipe asked for. 

If you want to extend the meat even further, 

pre-slice or even dice instead of serving whole! 

Much like rice krispie squares, they are 

Popped into your mouth whole no matter what

Size they are! Small or large!

Extend your protein by making the portions 

"look" like there is more. That is only 2 breasts.

Whisk together:

1/2 cup half-and-half cream

1/4 cup Dijon mustard

1 tablespoon brown sugar

Set aside.

Prep:

1 small onion very thinly sliced

Now you will need:

4 boneless skinless chicken breast

Cut in half (6 ounces each)

salt and pepper

Pound chicken breasts 

With a meat mallet to even thickness 

Sprinkle with salt and pepper

In a large skillet:

2 teaspoons olive oil

2 teaspoons butter

Heat over medium-high heat

Brown chicken on both sides. 

Reduce heat to medium. 

Add the sliced onion, 

and stir in the cream sauce.

Bring to a boil. 

Reduce heat, simmer covered.

Chicken is ready in 10-12 minutes. 

Sprinkle with parsley.

"Bon appetit!"