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Chunky Chicken in Dijon Cheddar Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Chunky Chicken in Dijon Cheddar Sauce

This recipe makes 4 servings

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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

More great recipes from this menu:

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.

Ingredients

  • 1 lb Boneless chicken thighs or boneless chicken breasts
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dried thyme
  • 3 tbsp all-purpose flour
  • 1-1/2 cups milk
  • 2 tbsp Dijon mustard
  • 1 dash hot pepper sauce
  • 1 cup shredded extra-old cheddar cheese
  • 1/4 cup finely diced sweet red peppers or green pepper
  • 1/4 cup 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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