Thursday, March 01, 2007

dijon chicken

This is a really tasty dish that is quick and easy to make -- my kind of meal.

1/2 cup canned unsalted chicken broth
1/2 small onion, finely chopped
1/4 cup Dijon mustard
4 garlic cloves, finely chopped
1 teaspoons dried thyme, crumbled
6 boneless skinless chicken breast halves, well trimmed
Combine the first 5 ingredients in heavy large skillet. Bring the mixture to a gentle simmer over medium heat. Add the chicken and season with pepper. Cover and poach until the chicken is just cooked through, about 20 minutes. (If you pound the chicken to about a half inch thickness, you can reduce the cooking time.) Transfer chicken to platter. Turn the heat to high and boil the remaining liquid in skillet until it is reduced to a sauce consistency, which will take a couple of minutes. Pour sauce over chicken and serve.

Serves 6. (If you don't want to serve six, use fewer pieces of chicken; I often make it for just the two of us and halve the other ingredients.)