Dijon Lemon Chicken

SO simple a meal, and oh-so yummy!

Boneless Chicken thighs or breasts, I used 5 thighs
butter
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1/3 cup chicken broth
1/3 cup white wine (I used an inexpensive Chardonnay)
1/3 cup Dijon mustard
2 Tablespoons lemon juice
1 Tablespoon cornstarch
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Saute chicken in butter until nicely browned and completely cooked.

Mix together the other ingredients, whisking to keep mixed.

When chicken is done, move it to one side of the pan and pour in the sauce mixture. Whisking until thickened and bubbly. 

Move chicken back into sauce, serve over rice or pasta. 

Couldn't be simpler!


Collect your ingredients. Being prepared before you start cooking helps everything move smoothly.



Saute chicken in skillet, in butter.



Turn over and cook thoroughly.



While the chicken is cooking, combine your sauce ingredients in measuring cup.



Don't forget the cornstarch. Whisk it all up.



Pour into skillet after moving chicken to one side.



Allow the sauce to get all bubbly and hot.



Then move chicken back into sauce before serving.



Doesn't that look yummy!!

Egg Foo Yong

Serves 2  --- Increase the recipe as needed!

1/2 cup finely chopped Chinese Cabbage or cabbage
1/4 cup chopped green onion
1/4 cup chopped green pepper
1 tablespoon oil
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1 teaspoon sugar
1 cup cold water
1 tablespoon soy sauce
3 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh or canned bean sprouts, drained and rinsed
oil for frying
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In a large skillet cook cabbage, onion and green pepper in 1 tablespoon oil, for two minutes. Remove from heat and cool.

For sauce; combine cornstarch, beef bouillon and sugar. Stir in water and soy sauce. Cook and stir until thick and bubbly. Cook 1-2 minutes more. Keep it warm while you fry up the egg foo yong.

In a mixing bowl, beat together eggs, salt and pepper. Stir in the cooled cooked vegetables and the bean sprouts. In the same skillet that you used earlier, heat a couple tablespoons of oil. Using a 1/4 cup measure, scoop out enough for one patty. As you see egg spreading out into the pan bottom, push vegetables to meet edge of egg so the veggies are evenly around your patty. Fry a minute or so on each side, until golden brown. Remove from pan, keep warm under foil on a plate, repeat until you've used all your egg and vegetable mixture. Stir up the bowl before each scoop, to keep the mixture evenly mixed. Add more oil to pan as you need to. Serve over rice with your warmed sauce. 

Feel free to add meats as you'd like to. Leftover cooked chicken, ham and shrimp are all great additions. :D