College Cooking with Carrie: Dijon Chicken

Hello Everyone!

So tonight I looked through my fridge to see what I had and decided to put together this meal.

What you'll need?

Chicken

Dijon Mustard, (regular mustard is just fine too, dijon just gives it a slightly different taste)

Chicken Broth (Containers of these are about $4 But they last for a while and you can use them on lots of this to add flavor)

Corn (or any other vegetable you want, mushrooms tend to work well with this meal)

Bread crumbs (for this I went with some crushed up crackers ... works great!)

Rice (any kind you want, I went with a rice side, they were $1 at publix this week)

So now that you have all your ingredients, lets cook!

Your going to want to flatten out the chicken, makes it quick cooker in the pan. I happen to have recently purchased a meat pounder ... but if you don't have one, I found a cup works just as well!

After its about a half an inch thick your gonna crush up the crackers and bread the chicken. If you have some milk, it may be helpful to soak the chicken in the milk before coating it with the crumbs. I had no milk so I just went for it!

While your doing this I would start your rice. In another pan your gonna put some oil to heat up and cook the chicken.

After the chicken is all cooked, put it on a plate and cover it with tin foil to keep it warm.

Take the same pan you cooked the chicken in and add your chicken broth ... about a half a cup.

After adding the broth add about a tablespoon of dijon mustard and let that simmer and thicken. Sometimes if you have some flour on hand, can't hurt to throw a pinch or two in to thicken the mixture even more.

Let that simmer and go ahead and cook your corn.