CREAMY LEMON DIJON CHICKEN

Ellen Bales

By
@Starwriter

The picture of this chicken just leapt off the page at me, it looks so delicious. I have never used capers before but I'm told they taste similar to green olives. If your chicken breasts aren't too thick you may want to cut down the cooking time. I prefer mine to cook a little longer.
Recipe & photo: swanson.campbellskitchen.com
01-16-15

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
5 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

4
chicken breast halves, skinless and boneless
1 large
lemon
1 Tbsp
canola oil
1 large
shallot, chopped (about 1/4 cup)
2 Tbsp
capers, rinsed and drained
1-1/2 c
swanson cream starter traditional
2 Tbsp
stone ground mustard
salt and pepper to taste

Step-By-Step

1Season the chicken with salt and black pepper. Grate 1 tsp. zest and squeeze 2 Tbsp. juice from the lemon.
2Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes or until browned on both sides. Remove from the skillet.
3Reduce the heat to medium. Add the shallot andcapers and cook for 2 minutes, stirring occasionally. Add the lemon juice and cook and stir for 30 seconds.
4Stir in the cream starter and the mustard and heat to a boil. Reduce the heat to low. Return the chicken to the skillet. Cook for 15-20 minutes or until the chicken is cooked through. Remove the skillet from the heat. Stir in the lemon zest. Let stand for 5 minutes before serving.
5Serve the chicken and sauce over hot cooked rice or noodles.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: French