You can never go wrong making one of mom's dishes and that's just what I did this week (with just a few additions) - I brought Minnesota to Mexico and enjoyed it with friends. Taste it for yourself and say thanks to mom.
#12 Chicken Dijonnaise
Ingredients:
10 oz. butter
3 (7-oz.) chicken breasts, boned
flour
1/2 c. thinly sliced yellow onions
1/2 c. mushrooms, sliced
2 cloves garlic, minced
5 artichoke hearts
2 oz. Dijon mustard
1 c. white wine
1/2 c. heavy cream
1 c. steamed broccoli
fresh parsley, chopped
Directions:
In a skillet, heat butter. Dredge chicken in flour; saute in butter until lightly brown, about 2-3 minutes. When you turn chicken to brown second side, quickly add onion, mushrooms, garlic, broccoli and artichoke hearts. Let vegetables heat in residue. Stir to prevent garlic from burning. Add mustard and white wine, continue to move pan to blend mustard and wine. Let liquid reduce by half. As chicken gets ready, add cream, cook 3-4 minutes to a creamy consistency. Remove chicken to a serving dish. Pour sauce on top, sprinkle with parsley. Serve with rice or noodles. (It is really important to have all the ingredients ready before starting to cook.)
Buen Provecho!
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