Hi, I’m Laura. Today, I will show you a way to prepare dijon chicken with rice and steamed broccoli recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Dijon chicken with rice and steamed broccoli Recipe
Dijon chicken with rice and steamed broccoli is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Dijon chicken with rice and steamed broccoli is something that I’ve loved my entire life. They are fine and they look wonderful.
To bewith this recipe, we must first prepare a few components. You can cook dijon chicken with rice and steamed broccoli using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Dijon chicken with rice and steamed broccoli:
- Take 3 tbsp evoo
- Make ready 1 cup rice
- Get 2 chicken breasts
- Prepare 3/4 cup white
- Get 1/4 cup lemon juice
- Make ready 3 dash mrs dash
- Get 1 cup broccoli florets
- Get 3 tbsp Dijon mustard
Instructions to make Dijon chicken with rice and steamed broccoli:
- pound the chicken breasts until they are 3/4 thick, and sprinkle on both sides with Mrs dash
- pan sear both sides of the chicken in a sauce pan with the evil, about 3 mins each side on medium high heat
- in separate pot start to boil 2 cups water, when at a boil add the rice, turn the temperature down to low and cover. when all the water is evaporated the rice is done.
- when chicken is seared add the lemon juice, , and Dijon, whisk with a fork, cover and turn the temperature down to low.
- in a small pot , fill with about one inch of water, add the broccoli and bring to a boil. let it steam for about 5 mins
- depending on how thick the chicken is it should take about 11 to 13 mins to cook thru.
- Then just plate and serve! For more intense flavor remove chicken from the pan and continue to let the /Dijon stock reduce over medium heat. The thicker the sauce the more intense it gets.
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