October 17, 2014

Creamy Dijon Chicken (I really need to learn how to take a dang photo)

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So I lived and worked in Quebec for the summer, which was an incredible experience. I learned how to speak French and was an employee of this absolutely beautiful hostel in a town a few hours north of Quebec City. Some of the cooler things I got to bring home with me to remember my time were these Quebec-only cooking magazines that my best friend Bella and I would make fun of to pass the time if we were on the breakfast shift. Now however, I use them to remember what an excellent time I had in Quebec, and that it was actually these magazines, the ridiculous homemade three course meals for 20+ people we had to make every night for the clients, and the searching for recipes every day for these meals that got me wanting to start this blog.

So he’s a short little recipe from one of those magazines. This one was called “Poulet Sauce Moutarde” from 5 Ingredients 15 Minutes and I’ve made it a few times already and it is pretty awesome

 

Chicken in Dijon Cream Sauce

4 Chicken breasts (in strips)

1 onion in thin slices

3/4 cup of chicken broth (I use better than bouillon)

2 Tablespoons of dijon mustard

1/3 cup of 35% cream (cooking cream or crème à cuisson)

In a saute pan over medium heat, cook the chicken strips for three or four minutes over medium heat. Add the onion and continue cooking for a couple minutes.

Add the chicken broth, the mustard, and the cooking cream. Bring to a boil over medium heat and cook for 2 or 3 minutes.

Serve with couscous and a green vegetable (I had sauteed zucchini with garlic)

 

– Alex

 

 

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