Monday, July 18, 2011

Creamy Garlic Dijon Chicken


YUMMO!  My mom has made this recipe for my whole life and I have always LOVED it! I made a couple of changes to make it coupon-friendly this month, and this is what came out! I used garlic Philadelphia Cooking Cream, and Gulden's Mustard instead of my Mom's normal sour cream and dijon mustard.  It's super easy, and tastes so good!
What You Need:
3 or 4 boneless, skinless chicken breasts
Gulden's spicy mustard
1 tub Philadelphia Cooking Cream
Salt and Pepper

What You Do:
Preheat the oven to 300 degrees (Just to keep the chicken warm)
Sprinkle the chicken breasts with salt and pepper, then cover them generously with mustard.
Place them in a warm pan and cook on medium/high until nearly cooked.
Remove chicken from pan and place on plate in oven.
While chicken is in the oven, empty the tub of Philadelphia Cooking Cream into the pan and mix with the mustard that is left from the chicken.  Allow to simmer for a minute or two before returning chicken to the pan.
When you put the chicken back in, make sure and get all the juices back in the pan too.
Finish cooking the chicken, making sure that it is white all the way through.
Enjoy!  (See, so easy!)

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