Chicken dijon - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless, skinless chicken breasts, sliced into thin cutlets |
| ½ | cup | Plus 2 t reduced-sodium chicken broth |
| ¼ | cup | Chopped onion |
| ¼ | teaspoon | Dried thyme leaves |
| ⅛ | teaspoon | Ground black pepper |
| 1 | teaspoon | Cornstarch |
| 2 | teaspoons | Dijon-style prepared mustard |
| 1 | teaspoon | Butter |
| ¼ | teaspoon | Sugar |
| 1 | tablespoon | Chopped fresh parsley leaves |
Directions
1. In large, shallow microwave-safe dish or glass pie plate, arrange chicken cutlets in a single layer. In small bowl, stir together ½ C broth, the onion, thyme, and pepper; pour over chicken. Microwave, uncovered, on high (100 percent) 2 minutes. Rearrange cutlets so outside edges are in center. Microwave on high 2 to 3 minutes longer or until chicken is cooked through and no pink spots remain. With slotted spatula, remove cutlets to warm serving platter or individual plates, reserving cooking liquid.
2. In medium microwave-safe bowl, dissolve cornstarch in remaining 2 teaspoons broth. Strain reserved cooking liquid into cornstarch mixture and stir well. Microwave on high 2 minutes; stir. Microwave on high 1 to 2 minutes longer or until mixture bubbles and thickens.
3. Stir mustard, butter, and sugar into cooking liquid and pour over chicken. Top with parsley and serve.
Country Living/November/1994 Scanned & edited by Di Pahl & <gg>