Tuesday, October 14, 2014

Chicken Breasts Dijon

Sometimes eating delicious home-cooked dinners is a hassle. Sometimes it's just so time consuming! If we spend a lot of time making one dish on Sunday for 2-3 dinners during the week, we'll still need another meal for the other 3-4 dinners, and the other meal needs to be easy and quick. Easy enough for me to make by myself, in the wheelchair, and quick enough that I'm not spending 3-4 hours in the kitchen (since it takes me longer than a 'normal' person to get stuff done in the kitchen). Usually the answer is chicken breasts with a sauce. Sauce helps keep the chicken moist when it's reheated.
A couple weeks ago the solution was Chicken Breasts Dijon. Even though it's easy, we made it Sunday afternoon. This was very good with a great thyme & dijon flavor, but our sauce didn't thicken as much as the sauce in the photo. Maybe we didn't boil it long enough (though we did boil it more than the suggested 15 minutes).
Maybe omitting the leeks and garlic and decreasing the onion somehow caused thin sauce? We also baked our chicken in the oven instead of browning it in a Dutch oven and then returning it later to the sauce to simmer until finished cooking.
It was still very good, even with a thin sauce. We ate it with rice and steamed broccoli.

Recipe here.

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