“Hey mom, what’s for dinner?” I don’t know about in your family, but in mine, this is the daily question that is asked at least ten times a day. Sometimes it is even asked as early as 7am. Sometimes, I don’t even answer because I am still undecided myself.
But I can tell you that more often than not, the answer is ‘chicken’ in some form or other. I guess because chicken is so versatile and easy to prepare that when I am in a pinch, it is always a trusty ‘go-to’ that I can count on being good.
And I have a ton of cooking magazines that feature chicken recipes so I can always find something new. In fact, this very Chicken Dijonnaise recipe is straight from my cooking magazine collection and can be found in Better Homes and Gardens Chicken Dinners Magazine.
This delicious chicken dish can be made in about 30 minutes flat. I used my versatile Lodge cast iron pan and sauteed up the chicken and used the same pan to make the dijon sauce. Since it’s a one pan dish, it makes for very easy clean up later on and who doesn’t love that!
My kids and hubby loved this dish so much that there were no leftovers. Next time, I think I’ll make a double batch so I can have a tasty lunch the next day.
I hope you enjoy this fast and delicious chicken dish as much as I did! 🙂
This Lodge Cast Iron Skillet is a great help for this recipe:
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- 1 pound of boneless, skinless, thin sliced chicken breasts, trimmed of fat
- 1 TBLS chicken seasoning
- 1/4 c. flour
- 2 TBLS butter
- 1 stalk green onion, chopped
- 1/3 c. whipping cream
- 3 TBLS dry white wine
- 3 TBLS Dijon mustard
- Stir together chicken seasoning and flour and stir together in a shallow dish. Dip each chicken piece in the flour mixture.
- In a cast iron skillet, melt butter over medium high heat. Cook each piece of chicken for 3-4 minutes per side or until juices run clear and chicken is cooked through. Place chicken on a serving platter and reserve the drippings in the pan. Cover chicken and keep warm.
- Make the dijon sauce by adding the green onion to the reserved drippings. Cook and stir over medium heat for 1-2 minutes until tender. Stir in whipping cream, wine and mustard. Cook for 1 to 2 minutes stirring constantly. Slice each piece of chicken and place on the serving tray, pouring the Dijon sauce over the top of the chicken. Serve immediately.
Adapted from: Better Homes and Gardens Chicken Dinners Magazine.
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