Chunky Chicken in Dijon Cheddar Sauce
This dish takes about 25 minutes to make - just enough time to cook a pot of spinach noodles or potatoes to mash and serve alongside.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 379 |
| pro | 33 g |
| total fat | 21 g |
| sat. fat | 9 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 131 mg |
| sodium | 566 mg |
| % RDI: | - |
| calcium | 32% |
| iron | 16% |
| vit A | 20% |
| vit C | 43% |
| folate | 15% |
-
1 lb (500 g) boneless skinless chicken thighs or breasts
1 tbsp (15 mL) vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1/4 tsp (1 mL) each salt, pepper and dried thyme
3 tbsp (50 mL) all-purpose flour
1-1/2 cups (375 mL) milk
2 tbsp (25 mL) Dijon mustard
Dash hot pepper sauce
1 cup (250 mL) shredded extra-old cheddar cheese
1/4 cup (50 mL) finely diced sweet red or green pepper
1/4 cup (50 mL) minced fresh parsley
Preparation:
Cut chicken into bite-size pieces. In large skillet, heat oil over medium-high heat; brown chicken. Transfer to plate.
Drain fat from pan. Fry onion, garlic, salt, pepper and thyme over medium heat, stirring often, until softened, 5 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk; cook, whisking, until thickened, about 5 minutes. Stir in mustard and hot pepper sauce.
Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced, about 10 minutes.
Add cheese and half each of the red pepper and parsley; stir until cheese is melted. Sprinkle each serving with remaining red pepper and parsley.
Source
Canadian Living Magazine: March 2005
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