It's New Year's Day, so I am roasting a couple of pork tenderloins for dinner. I am going to borrow the sauce from my Chicken Dijon recipe to serve with it though, so I thought I might as well get that recipe posted - another quick, easy, delicious family favorite. Happy 2010!
Chicken Dijon
4 boneless, skinless chicken breasts – either whole or cut into pieces
3 TBSP butter
2 TBSP flour
1 c chicken broth
½ half n half
2 TBSP Dijon mustard
In a large skillet cook chicken in butter. Remove chicken from skillet. Stir flour into skillet drippings. Add chicken broth and half n half. Cook and stir until mixture thickens and bubbles. Stir in mustard. Add chicken. Cover and heat 10 minutes. Garnish with parsley and tomato wedges if desired.
Chicken can be browned and sauce made ahead. Combine and heat when ready to serve.
Serves 4.
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