Chunky Chicken in Dijon Cheddar Sauce

[migration] empty title 509 Image by: [migration] empty title 509 Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2005

Ingredients

  • 1 lb Boneless chicken thighs
  • 1 lb boneless chicken breast
  • 1 tablespoon vegetable oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 1/2 cup milk
  • 2 tablespoons Dijon mustard
  • 1 dash hot pepper sauce
  • 1 cup shredded extra-old Cheddar cheese
  • 1/4 cup finely diced sweet red pepper
  • 1/4 cup finely diced green pepper
  • 1/4 cup minced fresh parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 566 mg
  • Protein 33 g
  • Calories 379.0
  • Total fat 21 g
  • Cholesterol 131 mg
  • Saturated fat 9 g
  • Total carbohydrate 13 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 32.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chunky Chicken in Dijon Cheddar Sauce

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