October 17, 2014
Creamy Dijon Chicken (I really need to learn how to take a dang photo)
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)