Tuesday, April 3, 2012

Gluten Free Chicken Dijon

Once upon a time, my husband and I used to go to a little restaurant in Tigard Oregon. It wasn't the best restaurant, but it served really good Chicken Dijon, which happens to be one of my favorite dishes. As most mediocre restaurants do, they went out of business. So I stopped getting my chicken dijon. I do not know why I did not ever re-create this dish at home through the years. Today I decided it was time. I am so glad I did. This dish was so great. I wish I got a better picture. It was late at night and the lighting was awful. If you like chicken dijon, then I highly recommend this recipe. 
Chicken Dijon
4 boneless, skinless chicken breast halves
1/4 cup superfine sweet rice flour (Authentic Foods)
1 tsp Salt
1/4 tsp Pepper
3 TB butter
1TB gluten free all-purpose flour (today I am using Authentic Foods Multi-Blend)
1 cup chicken broth
1/2 cup heavy whipping cream
3 TBSP Dijon mustard
Pound breast pieces as thin as you can get them without them falling apart.  Mix together rice flour, salt and pepper and generously sprinkle over both sides of the chicken.
In a large skillet, melt the butter over medium to medium high heat. 
Sauté chicken breasts for 5 minutes per side until cooked through. Because you pounded them thin, it won't take as long to cook. 
 Remove to a warm platter.
In the same skillet, stir in flour and sauté until bubbly about 1 to 2 minutes. 
 Gradually add chicken broth stirring constantly with a whisk until smooth. Reduce heat to medium to medium low and add the cream. Cook and stir until mixture bubbles and thickens. Stir in mustard.
Return chicken to skillet and allow to warm in the broth for a few minutes.
Serve immediately. I served them over potatoes which my husband loved, but my son said he thinks rice would be perfect. Just 2 cents from the critics!
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