Celine Dijon Chicken
Natalie Ellis
ingredients
- 1 cup unsweetened apple juice
- 1 Tbsp each Dijon mustard and lemon juice
- 1 large shallot, minced
- 1/2 tsp dried thyme
- 1/4 tsp rosemary
- 1/8 tsp black pepper
- 2 tsp olive oil
- 4 boneless, skinless chicken breast halves
- 1/4 cup low-fat sour cream or mayonnaise
- 1 tsp each honey and cornstarch
directions
- 1
Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary, and pepper in a small bowl. Set aside.
- 2
Heat olive oil in a medium skillet over medium-high heat. Add chicken breasts and cook for 2-3 min on each side, until lightly browned. Add apple juice mixture. Reduce heat to medium. Simmer, covered, for 5-7 min, until chicken is no longer pink. Remove chicken from skillet and keep warm.
- 3
Gently boil remaining liquid for 3 min, until slightly reduced in volume. Mix sour cream, honey and cornstarch in a small bowl. Add to skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve immediately.
Source: Crazy Plates
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