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Chicken Breasts A La Dijon

Type: Chicken, Poultry
Courses: Main Course

Recipe Ingredients

  Roasted chicken
  Fresh fettuccine or linguine
  Water - for the pasta
2 tablespoons 30mlDijon mustard
1 tablespoon 15mlWater or white wine - (to 2 tbspns)
2 teaspoons 10mlOlive oil
1/2 teaspoon 2.5mlDried thyme
1/2 teaspoon 2.5mlDried tarragon
1/2 teaspoon 2.5mlDried basil
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 59mlChicken broth
  Fresh arugula or watercress - for garnish

Recipe Instructions

While boiling water for the pasta and heating the broiler, make the glaze: Whisk Dijon mustard with water or white wine, olive oil, thyme, tarragon, basil and salt and pepper to taste.

As the pasta cooks, place the chicken in a pan, brush it with the glaze and broil for 5 minutes. Deglaze the pan by whisking in chicken broth.

Drain the pasta, transfer it to plates along with the chicken, and pour the sauce over the top. Garnish with fresh arugula or watercress. Suitable for in-laws! (If you have more time, you can brush the glaze over 2 bone-in chicken breasts, set them in a baking dish, and roast them 30 to 40 minutes.)

This recipe yields ?? servings

Source:
The Los Angeles Times, 12-01-1999

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