Description: A really good, quick and easy dish. Make some kind of pasta or rice for the sauce, it's great! Might even double it, if you make more chicken, it's great on orzo. :)
Date Added:
August 25, 2004
Season:
Category:
Chicken
Prep. Method:
Calories:
Dish Type:
Serves:
0
Cuisine:
Prep. Time:
Ingredients:
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/4 teaspoon ground black pepper
1 pound boneless skinless chicken breast halves -- cut into
1" chunks
1 medium onion -- chopped
1 - 14 oz can chicken broth
1/4 cup prepared honey-dijon mustard
Directions:
In a 12" skillet, heat oil over medium-high heat until hot. In medium bowl, combine flour and pepper; add chicken and toss to coat.
Place chicken in skillet and cook 4-5 minutes or until it just loses its pink color throughout, stirring frequently. Transfer chicken to plate.
Reduce heat to medium. Add onion to skillet and cook 3-4 minutes or until browned. Transfer to plate with chicken.
Increase heat to high. Add broth to skillet; cook 6-8 minutes or until sauce thickens slightly. With whisk, stir in mustard. Return chicken and onion to skillet; heat through.
Stacy's Notes - Made June 2004, and it was good. I used 5 chicken tenders, and served with orzo (used sauce from chicken) and italian green beans. I made my own chicken broth, 1 cup, and used 1/4 cup dijon mustard and a big dollop of honey from the jar. Also had to use more olive oil after I took the chicken out before browning the onion. Really good and easy. Tim liked and I thought it was great, so definitely make again.
)
