Lemon Dijon Chicken.

This recipe I found came out remarkably well:

…with a couple of pointers.

  • First: prep the pan with butter. Which automatically makes it hard to screw this recipe up, but so what?
  • Second: if you’re doing entire chicken breasts then ignore the ‘fifteen minutes to cook’ bit, particularly if you don’t pound the chicken first.  I had this sauteing for almost forty-five minutes and only stopped when the meat thermometer cleared 180.  I regret nothing: it came out tender and juicy, but still cooked.
  • Third: ‘Creole seasoning’ can be broadly compensated for with onion powder, garlic powder, basil, thyme, and you probably know your own spice tolerance best so I’ll let you figure out just how much pep you really want.
  • Fourth: after I cooked the chicken itself my wife took over.  She put the frying pan back on medium after getting the chicken, got some water, introduced it slowly into the frying pan, used it to liquefy all the grease and stuck-on bits, then took the liquid and mixed it in with some fresh-made brown rice.
  • Fifth: this is a dish that you mix in directly with the rice and vegetables (I steamed up some frozen corn, which I love even if my wife doesn’t rave over it).

One thought on “Lemon Dijon Chicken.”

  1. I’ll have to add this to my (large) to-be-tried pile.

    To everyone besides Moe: if you have not yet tried creole seasoning, do yourself a favor and put some on a savory dish. Tony Chachere’s is a staple in every household of the Oyster clan, and neither mac and cheese nor biscuits and gravy may be properly served without a shaker of Tony’s on the table here.

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