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Monday, September 24

Dijon chicken

Chicken breast, boneless, skinless

Pepper, freshly ground

2 tablespoons
Olive oil
2 tablespoons
Chicken broth
¼ cup
White balsamic vinegar
¼ cup
Dijon mustard
1 tablespoon
Basil, dried
¼ teaspoon
Tarragon, dried
¼ teaspoon
  1. Rinse the chicken, and pat dry.
  2. Either thinly slice chicken, or pound flat with a mallet (great stress reliever!), and season with salt and pepper. 
  3. Melt butter with the oil in a large skillet over medium-high heat, and add the chicken; cook until lightly browned. 
  4. Remove skillet from the heat, and add the broth, wine, mustard, basil, and thyme. 
  5. Heat on high until the mixture boils, and then reduce the heat to low. 
  6. Cover, and simmer for 10 minutes, or until the chicken is tender and cooked. 
  7. Remove the chicken, and keep cover with foil to keep warm. 
  8. Boil pan juices for 4 to 5 minutes to reduce the sauce. 
  9. Pour over the chicken. 
  10. Serve with rice or buttered egg noodles, and a green vegetable side.

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