Lizzi's Lemon Mustard Chicken
This dish is really flavorful, with barley any work. Slow-cooking the chicken made it very easy for me to start and finish steamed asparagus and cous-cous in perfect time. I think it took me all of 20, 25 minutes. Thanks, Lizzi! This is definitely going in the recipe book. Here's the recipe.
2) Heat the olive oil over medium high heat. When oil is hot, add garlic. Cook until garlic is fragrant.
3) Reduce heat to medium low. Add chicken pieces. As chicken is cooking, sprinkle with salt and pepper. Sprinkle flour over chicken. You're looking to thicken up what will eventually become the sauce. Throw in those herbs.
4) Pour the lemon juice into the pan. The pan should still be hot enough that the lemon juice sizzles, thereby searing into the flavor of chicken. Keep letting that chicken cook.
5) Add the dijon mustard and the capers.
6) Reduce that heat again, keep it low. Cooking chicken longer and over lower heat keeps it moist and tender. Partially cover the skillet (when I had an un-stocked kitchen, I covered my skillet with a dinner plate.)
7) Serve the chicken over pasta or rice, with white wine and a salad. Mmm.
Oh, and if that sauce is looking too thick, feel free to add more lemon juice (I like it super-lemony), white wine (the bottle is open already, isn't it?), or chicken stock. And if it's too runny, go with more flour.
- 1 Tbsp olive oil
- 1 garlic clove, minced/crushed
- 1 lb skinless, boneless chicken breast
- flour (if we're being fancy)
- 1 tsp dried basil
- 1/2 tsp dried thyme (If we're being un-fancy, substitute the herbs for McCormick's All-Purpose Seasoning Blend, which is fantastically salt-free)
- 1/3 c. lemon juice
- 1/4 c. dijon mustard
- 2 Tbsp capers (again with the fancy)
- Salt and Pepper
2) Heat the olive oil over medium high heat. When oil is hot, add garlic. Cook until garlic is fragrant.
3) Reduce heat to medium low. Add chicken pieces. As chicken is cooking, sprinkle with salt and pepper. Sprinkle flour over chicken. You're looking to thicken up what will eventually become the sauce. Throw in those herbs.
4) Pour the lemon juice into the pan. The pan should still be hot enough that the lemon juice sizzles, thereby searing into the flavor of chicken. Keep letting that chicken cook.
5) Add the dijon mustard and the capers.
6) Reduce that heat again, keep it low. Cooking chicken longer and over lower heat keeps it moist and tender. Partially cover the skillet (when I had an un-stocked kitchen, I covered my skillet with a dinner plate.)
7) Serve the chicken over pasta or rice, with white wine and a salad. Mmm.
Oh, and if that sauce is looking too thick, feel free to add more lemon juice (I like it super-lemony), white wine (the bottle is open already, isn't it?), or chicken stock. And if it's too runny, go with more flour.
posted by ek at 7:43 PM
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