Creamy Chicken Dijon From Mazola®
- 1 1/2 pounds boneless, skinless chicken breasts
- Salt and pepper
- 1/4 cup Mazola(R) Corn Oil
- 2 cups thinly sliced leeks
- 1 tablespoon minced fresh garlic
- 1 cup reduced-sodium chicken broth
- 1/2 cup half and half
- 1/4 cup Dijon mustard
- 1 tablespoon Argo(R) Corn Starch
- 1/2 teaspoon Spice Islands(R) Thyme
- Chopped parsley
- Pat chicken breasts dry with paper towels; cut each breast into 2 to 3 pieces. Season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Place half of the chicken in Dutch oven and cook 2 to 3 minutes per side or until nicely browned.
- Remove chicken to platter and repeat with remaining chicken. Add remaining 2 tablespoons oil to the pan. Add leeks and garlic and cook over medium heat for 2 to 3 minutes or until softened. Stir in chicken broth; bring to a boil stirring well to scrape any browned bits from bottom of pan. Add chicken back to the Dutch oven; cover and simmer 10 minutes. Mix half and half and corn starch together; add to Dutch oven along with Dijon mustard and thyme. Stir until thickened. Remove from heat and let sit 3 minutes. Transfer to serving platter and sprinkle with chopped, fresh parsley. Serve immediately with rice or noodles.
chicken breasts, salt, corn oil, leeks, fresh garlic, chicken broth, dijon mustard, starch, thyme, parsley
Taken from www.allrecipes.com/recipe/239427/creamy-chicken-dijon-from-mazola/ (may not work)