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


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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

Directions Step-By-Step

1
Season the chicken with salt and black pepper. Grate 1 tsp. zest and squeeze 2 Tbsp. juice from the lemon.
2
Heat 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.
3
Reduce 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.
4
Stir 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.
5
Serve 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