Dijon Chicken and Scallions
Main Line Classics
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons Dijon mustard
1/4 cup dry white wine
1/3 cup chopped scallions
2 tablespoons butter or margarine
4 or 5 boneless skinless chicken cutlets
3 tablespoons sour cream (optional)
Mix lemon juice, salt, pepper, mustard, and wine in bowl; set aside. Sauté scallions in butter in large skillet until tender.
Rinse chicken; pat dry. Add to skillet. Cook over low or medium heat for 10 minutes, turning once.
Add mustard mixture. Simmer, covered, for 20 to 30 minutes or until chicken is tender and cooked through. Add sour cream. Cook for 1 minute, stirring constantly.
Yield: 4 servings
Notes:
Used thighs as that’s what I had on hand
Decided to add the sour cream this time to see what that would be like