Chicken Dijon

Many decades ago (yes, a long time ago; can I be that old?) my sister-in-law gave me the Colorado Cache Cookbook by the Junior League of Denver. We had been over to see my brother's family in Boulder and she had made a great little recipe. When I exclaimed about it, she later sent me the cookbook. Being a Junior League cookbook, it's recipes are generally simple and made with common ingredients. (Our copy has been put to great use of the years, and it's showing.)

Well, one of our family's favorite entree recipes from the book has always been Chicken Dijon. So last week I decide to take a break from the soup thing and make it. Unfortunately, the weekend got away from me, and so I held the ingredients (except chicken) until today.In the past we never had enough sauce for the family, but with just Sparky and I we had extra tonight.

Since I am developing an eye issue Sparky and I are trying to eat more green things, in the hopes of delaying the future. So we also had fresh steamed spinach. I'm always surprised how a big bunch of spinach cooks down into a little serving. Some fresh-out-of-the-oven Rhodes rolls topped off a great, little dinner.

To meet blogging protocol, here's the recipe:

Chicken Dijon

3 Tbs butter
4 chicken breasts, split, skinned and boned (I only cooked 1 breast split)
2 Tbs flour
1 cup chicken broth
1/2 cup light cream (1/2 & 1/2)
2 Tbs Dijon mustard
2 tomatoes, cut in wedges
2 Tbs minced fresh parsley

Melt butter in large skillet. Add chicken breasts and cook until done and lightly browned, about 20 minutes. Remove chicken to warm serving platter. Stir flour into drippings in the skillet and cook 1 minute. Add the chicken broth and light cream. Stir and cook until the sauce thickens and bubbles. Stir in the mustard. Return the chicken to the skillet, cover and heat for 10 minutes. Garnish with tomatoes and sprinkle with parsley.

Makes 4 servings