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Creamy Dijon Chicken with Sweet Baby Broccoli
Tender chicken simmered in a creamy-mustard sauce gets texture and flavor balance from sweet baby broccoli.
1/4 C oil
4 6-oz. boneless chicken breasts, seasoned with salt and pepper
1 C Ready-Set-Serve Sliced Yellow Onions
2 C Markon First Crop Mushrooms, sliced
2 cloves Ready-Set-Serve Peeled Garlic, minced
1 tsp. Markon First Crop Thyme
1 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. flour
1 Tbsp. Ready-Set-Serve Lemon Juice
2 Tbsp. Dijon mustard
1 C heavy whipping cream
1 C whole milk
24-oz. Markon First Crop Sweet Baby Broccoli, steamed and seasoned with salt and pepper
Heat 2 tablespoons oil in a large saute pan or skillet. Add seasoned chicken breasts and cook on medium-high heat until they turn golden brown; flip and cook until second side starts browning. Remove from pan; reserve.
Add remaining two tablespoons oil to hot pan. Saute onions and mushrooms until softened; add garlic, thyme, salt, and pepper, then cook on medium heat until incorporated (one to two more minutes). Deglaze with lemon juice.
When lemon juice cooks off, sprinkle pan with flour, stirring to create a mini-roux (be sure to cook for at least two minutes so sauce will not taste of raw flour). Add mustard, whipping cream, and milk to pan, whisking until thickened.
Simmer chicken in this sauce until tender and cooked through. Serve with sweet baby broccoli.
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