Ah chicken, the blank palette. This recipe is very easy and I ensure you will enjoy widespread bliss and acceptance to all those you serve it to by following these simple instructions. Let's make some Chicken Dijon!
Chicken Dijon - Rinse 4 skinless chicken thighs and season with salt and pepper. In a small dish whisk together 2 round tablespoons of dijon mustard, 1 teaspoon of crushed red pepper flakes and 2 tablespoons of extra virgin olive oil. Coat the chicken thighs on bot
h sides with the dijon sauce. Heat a heavy skillet over medium-high heat. Once skillet is heated add 1 tablespoon of extra virgin olive oil then place the chicken in the skillet meat side down. Loosely place a sheet of aluminum foil over the chicken and place a plate on top of the foil and place a heavy can on top of the plate to add some weight to press the chicken down. Cook the chicken for about 15 to 18 minutes then remove the plate (be careful - plate will be hot!) and foil, turn the chicken and replace the weight on the chicken and cook for another 7 minutes and lower heat to medium. Now remove the foil and plate and drizzle 2 tablespoons of jalapeno juice (jar) and sprinkle a handful a freshly chopped flat leaf parsley and add 1/4 cup of chicken broth to skillet and continue to simmer for a few minutes.
Chicken Dijon - Rinse 4 skinless chicken thighs and season with salt and pepper. In a small dish whisk together 2 round tablespoons of dijon mustard, 1 teaspoon of crushed red pepper flakes and 2 tablespoons of extra virgin olive oil. Coat the chicken thighs on bot
h sides with the dijon sauce. Heat a heavy skillet over medium-high heat. Once skillet is heated add 1 tablespoon of extra virgin olive oil then place the chicken in the skillet meat side down. Loosely place a sheet of aluminum foil over the chicken and place a plate on top of the foil and place a heavy can on top of the plate to add some weight to press the chicken down. Cook the chicken for about 15 to 18 minutes then remove the plate (be careful - plate will be hot!) and foil, turn the chicken and replace the weight on the chicken and cook for another 7 minutes and lower heat to medium. Now remove the foil and plate and drizzle 2 tablespoons of jalapeno juice (jar) and sprinkle a handful a freshly chopped flat leaf parsley and add 1/4 cup of chicken broth to skillet and continue to simmer for a few minutes.
While the chicken is cooking, boil 1/2 pound of gemelli pasta in salted water and drain. Add drained pasta back into the pot and drizzle a tablespoon of extra virgin olive oil over pasta along with 2 tablespoons of butter, 2 teaspoons minces garlic and 1 tablespoon chopped basil and blend.
Enjoy this dish tonight-thank you!
I didn't know you were John's sister! A family of bloggers! Your recipes are making me super hungry. I love Dijon mustard so I'll have to try this one.
ReplyDeleteThat sounds like something I would like. I need to stay away from this blog. I am trying to lose weight. Oh what the heck I will be back. :)
ReplyDelete