Chicken Dijon Tom & Kari
This recipe is fast and easy. One of our favorites!
1/4 cup long grain rice or 4.S-ounce package
herb-flavored rice mix
1 & 1/2 pounds skinless, boneless chicken breasts
1 teaspoon lemon-pepper seasoning
1/4 teaspoon onion powder
2 tablespoons butter or margarine
Light cream or milk
2 teaspoons all-purpose flour
1 tablespoon Dijon-style mustard
Cook rice or rice mix according to package directions.
Meanwhile, rinse chicken; pat dry. Sprinkle both sides of chicken with lemon-
pepper seasoning and onion powder. In a skillet, cook chicken in butter or
margarine over medium heat for 8 to 10 minutes or until tender and no
longer pink, turning once. Transfer to a patter; keep warm.
For sauce, measure pan juices; add light cream or milk into flour; add to
juices mixture. Stir in mustard. Cook and stir until thickened and bubbly.
Cook and stir for 1 to 2 minutes more. Spoon some sauce over chicken; pass
remaining sauce. Serve with hot rice.
4 servings
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