CREAMY LEMON DIJON CHICKEN
1 photo of Creamy Lemon Dijon Chicken
By
Ellen Bales
@Starwriter
7
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
Recipe & photo: swanson.campbellskitchen.com
01-16-15
Ingredients
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4chicken breast halves, skinless and boneless
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1 largelemon
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1 Tbspcanola oil
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1 largeshallot, chopped (about 1/4 cup)
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2 Tbspcapers, rinsed and drained
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1-1/2 cswanson cream starter traditional
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2 Tbspstone ground mustard
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·salt and pepper to taste
How to Make CREAMY LEMON DIJON CHICKEN
- Season the chicken with salt and black pepper. Grate 1 tsp. zest and squeeze 2 Tbsp. juice from the lemon.
- 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.
- 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.
- 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.
- Serve the chicken and sauce over hot cooked rice or noodles.
