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Fifty Recipes for Fifty Years: A Celebratory Family Cookbook





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Chicken Breasts Dijon


  • 2 whole chicken breasts, boned and skinned
  • 2 tbsp flour
  • 2 tbsp margarine
  • 1 can evaporated skim milk
  • 1 tbsp Dijon mustard
  • 1 tbsp paprika
  • 1 tsp dillweed


Cut each breast in half and slice each half into two thin fillets. Shake fillets in flour (in a paper bag) to coat lightly. Brown fillets in margarine over medium heat. This will not take long because they are thin. When the chicken is just cooked through, remove from pan. Add mustard, milk, paprika and dill. Stir until sauce thickens. Do not boil. Return chicken to pan and warm. Serve over rice or fettucini.


chicken breasts flour margarine evaporated skim milk dijon mustard paprika dill