Recipe - Ole NYC standard

When I lived in the West Village I would stay in many a night and make this little chicken dish for myself and then eat the left overs for a few days.  It seemed fancy since it had white wine in it with the "good Dijon."  It is best served with rice and a steamed or roasted veggie.  Last night I did asparagus.  See if you like it!

Dijon chicken with mushrooms and tomatos

1 lb boneless, skinless chicken breasts, cut into 1" pieces
1 pint cherry tomatos, sliced in half
1 pint button mushrooms, sliced
1 yellow onion, diced
3-4 cloves garlic, roughly chopped
2 T capers
2.5 T dijon mustard
1 cup white wine (any will do)
Half lemon, juiced
Olive oil

Dice all veggies while chicken is browning in pan on medium-high heat with a bit a salt with 1 T olive oil.

Remove chicken from pan with tongs and set aside, lower heat to medium and add onion, saute for 8-10 minutes.

Add tomatos, mushrooms, wine, mustard, dash salt and pepper, turn heat up to high, once bubbling, turn to low, add chicken and capers and simmer for 12-15 minutes.  Add lemon juice right before serving.  Serve over rice and with other vegetable.


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