This recipe is taken from the 1989 Milk Calendar. This is the Chicken Breasts in Creamy Dijon Mustard Sauce recipe.
- Prep: 10 min
- Cooking: 20 min
- 6 chicken breasts flattened slightly
- 1/2 cup (125 mL) finely chopped onion
- 1/2 cup (125 mL) chicken broth
- 1 cup (250 mL) Milk
- 1 tbsp (15 mL) all-purpose flour
- 1/4 cup (60 mL) Dijon mustard
- Salt and pepper to taste
- Toasted slivered almonds
Melt a small amount of butter in large skillet. Cook chicken on both sides until lightly browned; add more butter to pan as needed. Remove chicken from pan. Add onion; cook until tender. Return chicken to pan.
Pour chicken broth over chicken. Bring to a boil. Reduce heat, cover and simmer 15 min or until cooked.
Remove chicken to heated platter; keep warm. Combine milk and flour until smooth; stir into pan juices. Cook and stir over medium heat until mixture comes to a boil and thickens. Stir in Dijon mustard. Add salt and pepper to taste.
To serve pour sauce over chicken. Garnish with almonds.
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Top 5 Nutrients
|Calcium:||7 % / 72 mg|
|Vitamin B6:||33 %|