Thursday, June 23, 2016

Dijon Mustard Chicken

My daughter, who now lives in Wisconsin, reminded me again to write the recipes we make at home. So for this week the recipe from our kitchen is:

Dijon Mustard Chicken

This recipe uses a simple marinade that add great flavor to chicken.  Marinate the chicken during the weekend and you'll have several easy meal options for the week. 

2 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 skinless, boneless chicken breast or chicken tenderloin
2 tablespoon olive oil (application varies with the manner of cooking)

Combine the first four ingredients.  Cut chicken breast diagonally into 1/4-inch strips (if using tenderloins, then skip this step). Coat with the marinade. Let it marinate overnight up to five days. 

To Pan fry: 
Add the oil onto a hot frying pan.  Lay strips into the hot pan.  Partially cover the pan because oil will tend to splatter.  Cook for 2-3 minutes on each side until cooked. When the chicken comes off easily then you know it is ready.

To Bake:
Preheat oven to 400 degrees F.  Line shallow pan with aluminum foil.  Coat the marinated chicken with the olive oil. Lay chicken strips on lined pan.  Bake for 15-20 minutes.  

Serve with rice or pasta with a side of veggies. For a lighter meal serve over salad.

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