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Chicken Dijon

Ingredients
  Margarine/Butter 2 Tablespoon
  Boneless, skinless chicken breast halves 1 Pound (4 Breast Halves)
  Onion 1 Medium, chopped to make 1/2 cup
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Apple juice/Milk 1⁄4 Cup (4 tbs)
  Fresh parsley/Dried parsley flakes 1 Tablespoon, chopped
  Dijon-style mustard 1 Tablespoon
  Cooked medium egg noodles 4 Cup (64 tbs), hot (About 4 Cups Dry)
Directions

MAKING
1. In a large skillet, melt 1 tablespoon of the margarine over medium-high heat.
2. When hot, arrange the chicken breasts and brown evenly for about 5 minutes each side.
3. Remove chicken pieces from pan onto a platter and keep aside.
4. Add remaining margarine and heat on medium flame.
5. Add the onion and sauté until limp, about 5 minutes.
6. Tip in the soup and apple juice
7. Stir in the parsley and mustard and let the liquid come to a boil.
8. To the bubbling liquid, add the browned chicken pieces.
9. Reduce the heat and let the chicken simmer for about 5 minutes until it is tender.
10. Stir the sauce occasionally to prevent it from sticking to the pan.

SERVING
11. Divide the hot cooked noodles among 4 dinner plates.
12. Arrange a chicken breast on top of each and spoon the sauce generously over it.
13. You can garnish the chicken with parsley and apples if you like.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Noodle
Ingredient: 
Chicken
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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