- 1 1/2 pounds boneless, skinless chicken breasts
- Salt and pepper
- 1/4 cup Mazola® Corn Oil
- 2 cups thinly sliced leeks
- 1 tablespoon minced fresh garlic
- 1 cup reduced-sodium chicken broth
- 1/2 cup half and half
- 1/4 cup Dijon mustard
- 1 tablespoon Argo® Corn Starch
- 1/2 teaspoon Spice Islands® Thyme
- Chopped parsley
- Pat chicken breasts dry with paper towels; cut each breast into 2 to 3 pieces. Season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Place half of the chicken in Dutch oven and cook 2 to 3 minutes per side or until nicely browned.
- Remove chicken to platter and repeat with remaining chicken. Add remaining 2 tablespoons oil to the pan. Add leeks and garlic and cook over medium heat for 2 to 3 minutes or until softened. Stir in chicken broth; bring to a boil stirring well to scrape any browned bits from bottom of pan. Add chicken back to the Dutch oven; cover and simmer 10 minutes. Mix half and half and corn starch together; add to Dutch oven along with Dijon mustard and thyme. Stir until thickened. Remove from heat and let sit 3 minutes. Transfer to serving platter and sprinkle with chopped, fresh parsley. Serve immediately with rice or noodles.
09/18/2019
recipepes.com
creamy chicken dijon from mazola®, recipe
PT15M
PT1H
5
455 calories
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