What's For Dinner: Lemon Dijon Chicken

This is one of my favorite recipes, I make it a few times each month. The lemon, dijon and fresh thyme flavors are so good, together. And it really is a quick, easy recipe. It's from my standby weeknight cookbook
Rachael Ray 365: No Repeats -- A Year of Deliciously Differnt Dinners

Here are all the ingredients needed to make the sauce.


Lemon Dijon Chicken


Boneless Skinless Chicken Breasts 1 for each person
Salt and Pepper
2 Lemons
Fresh Thyme
Olive Oil
3/4 cup chicken stock
3 heaping Tablespoons dijon mustard
3 heaping Tablespoons Sour Cream


Place chicken in zipper bag (to prevent splattering) and pound until uniform in thickness. Place chicken on platter. Sprinkle one side with salt & pepper, thyme leaves, and lemon juice.

Heat pan over medium heat, add some olive oil. Place chicken in pan, seasoned side down. Sprinkle second side of chicken (which will now be face up) with salt & pepper, thyme leaves and lemon juice. Cook until chicken is cooked thru, about 6 minutes per side.

Remove chicken to clean plate or platter and cover with foil to keep warm.
Turn heat up on pan. Add chicken stock and dijon mustard, stir together with a nylon whisk, reduce heat and let cook about 3 minutes.
Stir in sour cream and cook another minute or two.
Return chicken to pan.

Serve with rice and vegetables. Asparagus and broccoli go very well with the sauce.