Very good, simple recipe. Paired perfectly with the cranberry almond rice.
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- 3 tablespoons butter
- 6 skinned and boned chicken breasts
- 1 (14 1/2-ounce) can chicken broth
- 1 medium-size sweet onion, diced
- 3 tablespoons all-purpose flour
- 3 tablespoons Dijon mustard
- Side dish: Cranberry-Almond Wild Rice
- Melt butter in a large skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until golden brown. Whisk together remaining ingredients, and pour over chicken. Cover, reduce heat to low, and simmer 20 minutes.
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