Skillet Chicken Dijon

By Addie

This easy skillet chicken is a nicely seasoned recipe made with a little basil and Dijon mustard. I made this chicken with thin sliced chicken breast halves, so they took very little time to cook. If you use thicker chicken breasts, pound to thin them or allow more simmering time. If you have an instant read thermometer, cook to 165°.

Ingredients

• 1/3 cup chicken broth
• 2 tablespoons dry white wine
• 2 teaspoons Dijon mustard
• 1/4 teaspoon dried basil
• 1/8 teaspoon dried tarragon
• 1 dash of pepper
• 4 boneless, skinless chicken breast halves
• Nonstick cooking spray, butter, or oil

Preparation

Step 1

In a small bowl, combine the chicken broth, wine, Dijon mustard, basil, tarragon and pepper. Set aside.

Rinse the chicken breasts; pat dry. Spray a large skillet with nonstick cooking spray or coat with a little butter or oil. Heat skillet over medium-high heat; add chicken. Cook chicken for about 2 to 3 minutes on each side, or until lightly browned.

Remove skillet from the heat; carefully add the seasoned broth and wine mixture. Bring to a boil; reduce heat to low. Cover and simmer for about 5 minutes, or until chicken is tender and cooked through. Remove chicken to a warm serving plate; boil pan juices for about 1 minute to reduce to about 1/4 cup. Pour juices over chicken. Serve with rice or potatoes and a green vegetable.
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REVIEWS:

Excellent!! I liked this dish so much, I made it 2 nights in a row. It tasted so good and my family loved it. I used thyme instead of tarragon and it was fabulous. I couldn't believe how fast it was to make either.

Delicious! The whole family gobbled this dish and cleaned their plates! It was a hit. Next time, I want to try the dijon sauce recipe with pork...we think that would be just as yummy. We served it with creammy garlic potatos, corn on the cob, cornbread and sweet tea. Can't wait to make it again!