“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Dijon Chicken


1/2 cup all-purpose Flour
4 boneless, skinless Chicken Breasts
salt, pepper, lemon pepper, and garlic salt to season
2 TB Butter
1/2 cup White Cooking Wine
1 cup Chicken Broth, divided into 2 - 1/2 cups
1 TB Dijon Mustard
1 Zucchini, cut into slices
5 sun-dried Tomatoes, chopped
1 tsp. Garlic, minced
1 tsp. Dill Weed
1/3 cup Sour Cream
I lift up my eyes to the hills – where does my help come from? My help comes from the LORD, the Maker of heaven and earth. Psalm 121:1-2 NIV


Created on November 5th, 2007

In a large skillet, melt butter over medium high heat.

Place the flour in a pie pan.

Season Chicken with salt, pepper, garlic salt and lemon pepper.

Dredge in flour, shaking off excess.

Brown the chicken breasts on each side, about 3 minutes per side.

In a small bowl, combine the white wine, 1/2 cup of chicken broth and mustard.

Remove chicken from pan.

Pour in broth mixture and scrape any chicken residue from the bottom of the pan for flavor.

Return chicken to pan, cover and cook for 4-5 minutes.

In another small bowl, combine zucchini slices, tomatoes, garlice and dill weed.

Add zucchini mixture to pan, cover and cook till zucchini is tender; about 5 - 10 minutes.

Remove chicken and zucchini; place on plate to serve.

Add 1/2 cup of chicken broth to pan; scraping the bottom of the pan for residue. Heat for 2 minutes.

Remove from heat and add sour cream. Stir until well blended.

Serve sauce over chicken and enjoy!

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