chicken dijon


One of my favorite to-go dishes of the moment just happened by accident. A friend of mine let me borrow one of her healthy recipe books and I stumbled across a version of this recipe just as I was giving her the book back, and I have adapted it to my taste.

Serves four


4 chicken breasts, thin sliced

1 yellow onion, chopped (I use this to quickly chop most of my veggies, it takes me just a couple of minutes)

2 cups of chicken broth

2 tablespoons of dijon mustard, smooth or whole grain, whatever you prefer

1 tablespoon olive oil


  1. In a large sauté pan, heat the olive oil on medium heat. When the oil is hot, add the chicken breasts. Lightly brown chicken on one side, turn over and brown the other side. Remove chicken from pan and set aside.
  2. In the same pan, add the chopped onion and sauté until softened, about 6 to 7 minutes. In the meantime, mix the chicken broth with the mustard.
  3. Once the onion is softened, lower the heat to low and add chicken pieces. Add the chicken broth and mustard mixture to the pan. Cover.
  4. Cook until sauce is thickened and glossy, about 30 minutes or until desired consistency.
  5. Serve over rice or with potatoes.

What I love about this recipe is that the prep time is relatively small, and then it just cooks for 30 minutes. It gives me plenty of time to do some chores around the house: load the dishwasher, set the table or even start the laundry.


Photo © Maria Rigou for Groundhog Design


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