Creamy herb Dijon chicken

Submitted by Sashayy

"Tasty chicken dish that tastes great as leftovers as well. Low fat."

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 cup unsweetened apple juice
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 minced shallot (, can substitute sweet onions, like vidalias)
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon dried rosemary
• 1 pinch black pepper
• 2 teaspoons olive oil
• 4 boneless skinless chicken breasts
• 1⁄4 cup low-fat sour cream
• 1 teaspoon honey
• 1 teaspoon cornstarch

directions

1. Mix apple juice, Dijon mustard, lemon juice, shallot (or onion) and spices in a bowl.
2. Heat the olive oil in a skillet over medium high heat.
3. Add chicken breasts to the skillet and cook until each side is lightly browned, about 2 or 3 minutes a side.
4. Add juice/mustard/herb mixture to the skillet and simmer on medium heat for 5 to 7 minutes, until the chicken is no longer pink inside and the chicken juices run clear.
5. Remove the chicken from the skillet and keep warm.
6. Simmer the remaining liquid for 3 minutes until reduced in volume by about 1/4.
7. While simmering the liquid, mix the sour cream, honey and cornstarch together in a small bowl.
8. Add the sour cream mixture to the skillet and cook until the sauce is thick and bubbly.
9. Pour the sauce over the warm chicken and serve.
10. Excellent with rice or boiled potatoes and green beans.

Reviews

[Chef99999]

Too many herbs!

 

[Charlotte J]

I liked the hint of Dijon in this recipe. No black pepper is needed at all in this recipe. I added some extra to a piece of mine and wish I had not. I will make this one again, thank you for posting. I made this for the Spring PAC 2007 game.

 

[Little Squirrel]

This was tasty and easy to make. The sauce was nice and thick. When i first starting making it, I wasn't sure if I would like it, but by the end - I wished i had made more!

 

[Lennie]

I'm so surprised this excellent recipe went undiscovered for over two years, without receiving even one review! I made this for dinner last night and it was a big hit. I changed it up only slightly: I wasn't going out in the cold just to buy a shallot, so I substituted two plump garlic cloves, finely chopped; I only had fullfat sour cream on hand so that's what I used; I used 1 tbsp maple syrup in the sauce instead of 1 tsp honey. When I tasted the sauce before serving I felt it was in dire need of both salt and pepper, so that was also added. No one flavour dominates, both the apple and the mustard flavours are subtle. The next time I make this I will pound the breasts, to thin them down a bit and make them all even. This was a snap to prepare and comes together very quickly. If I had garnished the platter with some fresh herbs (sprigs of fresh thyme would be perfect), this would have been lovely to serve to dinner guests. I served it with rice and broccoli and watched as the entire dinner was demolished by my guys!