Name: Creamy Chicken Dijon from Mazola®
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Boneless, skinless chicken breasts - 1 ½ pounds; Salt and pepper - 1 ½ pounds; Mazola® Corn Oil - ¼ cup; Thinly sliced leeks - 2 cups; Minced fresh garlic - 1 tablespoon; Reduced-sodium chicken broth - 1 cup; Half and half - ½ cup; Dijon mustard - ¼ cup; Argo® Corn Starch - 1 tablespoon; Spice Islands® Thyme - ½ teaspoon; Chopped parsley - ½ teaspoon

Ingredients for - Creamy Chicken Dijon from Mazola®

1. Boneless, skinless chicken breasts 1 ½ pounds

2. Salt and pepper 1 ½ pounds

3. Mazola® Corn Oil ¼ cup

4. Thinly sliced leeks 2 cups

5. Minced fresh garlic 1 tablespoon

6. Reduced-sodium chicken broth 1 cup

7. Half and half ½ cup

8. Dijon mustard ¼ cup

9. Argo® Corn Starch 1 tablespoon

10. Spice Islands® Thyme ½ teaspoon

11. Chopped parsley ½ teaspoon

How to cook deliciously - Creamy Chicken Dijon from Mazola®

1 . Stage

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.

2 . Stage

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.