Conference turris::cooks

    
      I'm not sure what you mean by Chicken dijon but if you want
    Chicken in mustard sauce try this,
    
    
     Pan fry chicken breasts in olive oil or butter until done
     <about 5 minutes a side, I prefer the olive oil>
    
     Remove the chicken breasts from the pan and drain the oil
     from the pan leaving about 1Tbsp of oil. Saute about
     1-2 Tbsp of finely minced shallots or onions until they
     are translucent. Then deglaze the pan with either alittle
     cognac or dry white wine <2-4 Tbsp> if you have some chicken
     stock you could use that too but forget the salt cubes.
     Then add about a 1/2 cup of heavy cream and reduce the liquid
     until it thickens slightly. Stir in about 1 Tbsp of Dijon 
     style mustard <I like the grainy kind> or more if you like
     mustard and return the chicken breasts to the pan and coat them
     with the sauce to reheat them.
    
     I would serve this dish with some kind of rice <wild and long
     grain would be nice> and a green veggie. For wine either a dry
     white or white zinfandel would be great.
    
    
      -mike
    

    For what it's worth.........found this recipe in the Low-cal meal
    section of our local paper yesterday:
    
    1 pkg. boneless, skinless chicken breasts (about 1 pound)
    2 T. vegetable oil, divided
    1 carrot, cut into julienne strips
    1 red or green pepper, cut into julienne strips
    1 bunch green onions, cut into julienne strips
    1 C. chicken broth
    1/4 C. dry white wine
    2 to 3 T. Dijon-style mustard
    2 T. corn starch
    1/2 C. milk
    
    
    
    Split chicken breast in half; set aside.  In large skillet heat
    1 T. of the oil over medium heat.  Add carrot and pepper; cover
    and cook 7 minutes.  Add green onions; cover and continue cooking
    3 minutes or until vegetables are tender.  Remove from skillet.
    
    In same skillet heat remaining 1 T. oil.  Add chicken; cook 10 minutes
    or until browned on both sides.  Add chicken broth, wine and mustard;
    bring to boil.  Cover; reduce heat and simmer 15 minutes or until
    chicken is tender.  Remove chicken to serving platter; keep warm.
    
    In small bowl stir together corn starch and milk until smooth. 
    Add to skillet.  Stirring constantly, bring to boil over medium
    heat and boil 1 minute.  Add vegetables; cook until heated through.
    Spoon over chicken.
    
    Makes 4 servings.

    
    

    I tried the recipe in .4 the other night, but next time I'll use
    the method in .1 and the ingredients in .4.  The vegetables were
    too mushy and no chicken should have to cook that long!  I think
    I'll do it like a stir-fry and use the Dijon sauce for cooking sauce;
    adding at the end.  Then it will all be kinda flash-fried but mustardy,
    too! 
    
    TW

    I made .4 last week too, and it was delicious!  I did cut the cooking
    times down considerably, but that's the only change I made.  The
    chicken was tender and moist, and the veggies were perfectly
    crisp-tender.  I agree that cooking the amount of time recommended in
    the recipe would be too long.
    
    							Pat

    Here's a recipe my sister made for me and I've made several times
    since.  It's delicious - only 229 calories per serving!
    
    1 can (20 oz) sliced pineapples     3 whole chicken breasts, split
    1 garlic clove pressed              1 teaspoon salt
    1 tablespoon cornstarch             1 small lemon thinly sliced
    2 teaspoons Worcestershire sauce
    2 teaspoons Dijon mustard
    1 teaspoon crushed Rosemary
    
    Drain pineapple, reserving juice.  Combine reserved juice with
    garlic, cornstarch, worces. sauce, mustard, rosemary.  Arrange chicken
    in shallow casserole dish, skin side up.  Sprinkle w/ salt - broil
    until brown (about 5 minutes).  Stir sauce - pour over chicken.
    Bake 400 for 30 minutes.  Arrange pinapple & lemon slices on and
    around chicken - spoon sauce over all.  Bake 5 minutes longer. 
    

    I made the recipe in .9 over the weekend.  The only difference was
    that I used boneless breast and instead of Dion mustard, I used
    a Finnish mustard that is kinda on the sweet side.  Also, I didn't
    garnish with lemon slices.  It was really delicious, especially
    for someone who just doesn't like mustard.
    
    Next time, I won't use the cornstarch, which should make my sauce
    more liquidy, which is how I prefer it - better for pouring on your
    rice.  And, I'll probably cut down on the rosemary - I didn't measure
    it this time, and I got way toooo much in.
    
    This summer I'm thinking of using this sauce as a marinade, and
    then cutting the chicken pieces into chunks and grilling kabob style
    alternating chicken pices and pineapple chunks.
    
    Thankyou for a wonderful recipe.
    
    	-Nancy