Dijon Chicken Breasts
This is a quick recipe. You can double it and use left over chicken for sandwiches the next day—cut thin slices and replace processed ham or turkey. Or make a chicken salad with a nice crunch of bell peppers or celery.
Ingredients
- 1/2 cup chicken broth
- 1/2 onion medium, finely chopped
- 3 tablespoons Dijon mustard
- 3 garlic cloves finely chopped
- 1 teaspoon thyme dried, crumbled
- 4 chicken boneless skinless breast halves
- 1/2 teaspoon salt
- pepper
- 5 oz spinach or baby kale
Adjust servings:
Units:
Instructions
- Combine first 5 ingredients in heavy large skillet.
- Bring to gentle simmer over medium-low heat. Meanwhile, season chicken breasts with salt and pepper.
- Add chicken to skillet. Cover and poach about 15 minutes. Add spinach and cook another 5 minutes until chicken is just cooked through.
- Transfer chicken to platter. Boil liquid in skillet until reduced to sauce consistency, about 2 minutes. Pour sauce over chicken and serve.
Recipe Notes
Adapted from Epicurious: Dijon Chicken Breasts
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