Chicken Celine Dijon

chicken-apple-cream-sauce

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.

Serves 4.

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