I stole this recipe straight from the Looneyspoons cookbook: Celine Dijon Chicken. The apple juice component made it perfect for the kids and the adults didn’t mind it either. We paired it with some steamed rice and honey mustard and bacon dressed green beans straight from our garden.
Dijon Chicken with a Creamy Herb Sauce
1 cup apple sauce
1 tbsp Dijon mustard
1 tbsp lemon juice
1 large shallot, minced
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp fresh pepper
2 tsp olive oil
4 boneless, skinless chicken breasts
1/4 cup light sour cream
1 tsp honey
1 tsp cornstarch
Whisk together apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary and pepper in a small bowl. Set aside.
Heat olive oil in a large skillet and add chicken breasts. Cook for 2-3 minutes on each side until lightly browned. Reduce heat and add apple juice mixture. Simmer on medium heat, covered, for 5-7 minutes until chicken is cooked through. Remove chicken from skillet and keep warm.
Boil remaining liquid for 3 minutes until slightly reduced. Mix sour cream, honey and cornstarch in a small bowl. Add to skillet and cook until sauce is bubbly and has thickened. Pour sauce over chicken and serve.
Steamed Green Beans with lemon, honey mustard and bacon
1 lb fresh green beans, trimmed
2 slices bacon, chopped
1/2 cup minced red onions or shallots
1 tsp garlic, minced
1 tbsp hnoey mustard
1 tbsp freshly squeezed lemon juice
1/4 tsp salt and pepper
Steam beans for about 6 minutes until tender crisp.
While the beans are steaming, cook bacon, onions and garlic over medium heat until bacon is crisp and onions are tender. Remove from heat and add honey mustard and lemon juice. Mix well and add beans. Stir to coat, sprinkle with salt and pepper. Serve hot.