Why Chicken Celine Dijon? Well, I was listening to some music and one of her songs came on and it was lovely….so I decided to name this for her! Can you think of a better reason? Or name?
The flavors in this simple and yummy dish will make your mouth sing….maybe not like Celine…but sing away!
Chicken Celine Dijon
- 1 c unsweetened apple juice
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fresh lemon juice
- 1 tsp. lemon zest
- 1 large shallot, minced
- 1/2 tsp dried thyme
- 1/4 tsp. dried rosemary, crushed
- 1/8 tsp. freshly ground black pepper
- 2 tsp. olive oil
- 4 skinless, boneless chicken breasts
- 1/4 c sour cream (low fat OK)
- 1 tsp. honey
- 1 tsp. cornstarch
In a small bowl, combine apple juice, mustard, lemon juice, zest, shallot, thyme, rosemary and black pepper. Set aside.
Heat olive oil in a medium skillet over medium-high heat. Add chicken breads and cook for 2 – 3 minutes on each side or until nicely browned. Give apple mixture another stir or two, then add to skillet, pouring over the chicken. Reduce heat to medium. Simmer for 5 – 7 minutes or until chicken is no longer pink. Remove chicken from skillet and keep warm.
Gently boil remaining liquid for 3 minutes until it is slightly reduced. Mix sour cream, honey and cornstarch in a small bowl and add to skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over chicken and serve right away.