Skillet Chicken Dijon Ingredients:
1/2 teaspoon chicken bouillon granules,
1/3 cup hot water,
2 tablespoons dry white wine,
2 teaspoons Dijon mustard,
1/4 teaspoon dried basil,
1/8 teaspoon dried tarragon,
dash of pepper,
4 boneless, skinless chicken breast halves,
nonstick cooking kosher spray.
May substitute 1/3 cup chicken broth for bouillon and hot water.
In a small bowl, combine bouillon granules, water, wine, mustard,
basil, tarragon and pepper. Set aside. Rinse chicken; pat dry. Spray
a large skillet with nonstick cooking spray. Heat skillet over medium-
high heat; add chicken. Cook chicken for about 2 to 3 minutes on each
side, or until lightly browned.
Remove skillet from the heat; carefully add boillon mixture. Bring to
a boil; reduce heat to low. Cover and simmer for about 5 minutes, or
until chicken is tender and cooked through. Remove chicken to a warm
serving plate; boil pan juices for about 1 minute to reduce to about
1/4 cup. Pour juices over chicken. Serve with rice and a green
vegetable.
source jewish cuisine
