Chicken Dijon

Today was Serbian Christmas so I wanted to make something special, but fast for dinner tonight.  I found a recipe in the January issue of Southern Living that I thought would fit the bill-Chicken Dijon.

Chicken Dijon

6 skinned and boned chicken breasts

1/2 tsp. salt

1/2 tsp. pepper

3 Tbsp. butter

1 red bell pepper, diced

1 medium-size sweet onion , diced

1 (14 1/2 oz.) can chicken broth

3 Tbsp. all-purpose flour

3 Tbsp Dijon mustard

Sprinkle chicken with salt and pepper.

Melt butter in a large skillet over medium-high heat; add chicken and cook 3 to 4 minutes on each side or until golden brown.  Remove chicken from skillet; add bell pepper and onion, and cook stirring often until vegetables are tender.  Return chicken to the skillet.

Whisk together broth, flour, and Dijon mustard, and pour over chicken.  Cover, reduce heat to low, and simmer about 20-25 minutes or until chicken is done.

This was fast, easy, and delicious as promised.  My chicken was perfectly golden, but my sauce was a little dark.  The sweet red bell pepper was so flavorful.

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