Creamy Chicken Dijon

By trf0ster

Ingredients

• 1 1/4 cups brown rice, uncooked
• 1 pound chicken breast, raw
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 2 tablespoons olive oil
• 6 fluid ounces evaporated skim milk, canned
• 2 teaspoons flour, all-purpose
• 1 tablespoon Dijon mustard

Details

Servings 4

Preparation

Step 1

Prepare rice according to package directions; keep warm.
Sprinkle both sides of chicken with onion powder, black pepper and salt.
In a large non-stick skillet, Heat oil over medium heat.
Add chicken to skillet and cook for 8 to 10 minutes or until tender and no longer pink inside, turning once.
Transfer chicken to a warm serving platter and cover loosely with foil to keep warm.
For sauce, measure pan juices and add enough evaporated milk to make 2/3 cup liquid. Return to skillet.
In a small bowl or cup, whisk together 1/4 cup (2 fluid ounces) evaporated milk with flour; add to pan juices mixture. Stir in mustard.
Cook and stir sauce until thickened and bubbly; cook and stir for 1 to 2 minutes more.
Spoon some sauce over chicken, serving remaining sauce on the side along with the hot rice.