Savor a taste of France with this tangy, creamy chicken dish. I use chicken cutlets for the recipe. They’re thinly sliced chicken breasts about 1/4-inch thick and can be found in the supermarket. They only take about 2 minutes per side to saute.
French green beans, also called haricots verts, are thinner and sweeter than other green beans. They are available in most markets and cook in about 2 minutes in the microwave.
Helpful Hints:
- You can use boneless, skinless chicken breasts instead of chicken cutlets. Slice them in half horizontally and flatten them to 1/4-inch thick.
- You can use regular green beans instead of French green beans. Cook them about 4 minutes in the microwave.
Chicken Dijonnaise
Yield 2 servings. Recipe by Linda Gassenheimer
1/4 cup flour
Salt and freshly ground black pepper
3/4 pound chicken breast cutlets
1 tablespoon olive oil
4 tablespoons water
2 tablespoons Dijon mustard
Zest from 1 orange
2 tablespoons orange juice
2 tablespoons heavy cream
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
1/2 baguette, sliced
Place flour on a plate and season with salt and pepper to taste. Add the chicken cutlets and coat both sides with the flour. Heat oil in a large nonstick skillet over medium-high heat and add the chicken. Saute 2 minutes per side and remove to a plate. A meat thermometer should read 165 degrees.
