November 26th: honey dijon chicken

From the keeper book: Honey-Dijon chicken. This originally came from December 2005's Chatelaine, but I changed it. Here's my version:


Honey-Dijon chicken

2 tsp (10 mL) butter

2 skinless, boneless chicken breasts

1/3 cup (75 mL) apple juice

2 tbsp (30 mL) each Dijon and liquid honey

1/8 tsp (1 mL) cayenne

1/4 cup (50 mL) sour cream



Melt butter in a large frying pan set over medium heat. When hot, add chicken and cook until golden, 3 to 4 minutes per side.

Meanwhile, stir together juice, Dijon, honey and cayenne. When chicken is golden, add juice mixture. Cover and reduce heat to medium-low. Simmer, turning occasionally, until chicken feels springy when pressed, 6 to 8 minutes.

Remove chicken to plates. Stir sour cream into sauce and pour sauce into bowls. Serve alongside chicken.

Serves 2.

Halfway through the meal, Olivia turned to me and said, "I love this chicken, Mommy." Enough said.

More bok choy!