This lightened version of chicken Dijon came to me on a recipe mailing list six or seven years ago. It’s from a cookbook called Crazy Plates: Low-Fat Food So Good, You’ll Swear It’s Bad for You! by Janet and Greta Podleski. They’re sisters and, like Celine Dion, they’re Canadian. They’re also fond of puns — overly so for my taste – but after making this I bought the book. I’ve tried several of the recipes and this remains the star.
It’s a fast dish, about twenty minutes to make, and it’s impressive enough, in terms of taste and looks, to serve guests. I don’t say that too often; I’m picky that way. It’s low cal and low fat, and light enough for summer. I’ve made it many times, sometimes substituting scallions for the shallots and yogurt for the sour cream. It’s always delicious.
Celine Dijon Chicken
1 cup unsweetened apple juice
1 tablespoon each Dijon mustard and lemon juice
1 large shallot, minced
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon black pepper
2 teaspoons olive oil
4 boneless, skinless chicken breast halves
1/4 cup low-fat sour cream
1 teaspoon honey
1 teaspoon cornstarch
Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary, and black pepper in a small bowl. Set aside.
Heat olive oil in a medium skillet over medium-high heat. Add chicken breasts and cook for 2 to 3 minutes on each side, until lightly browned.
Add apple juice mixture. Reduce heat to medium. Simmer, covered, for 5 to 7 minutes, until chicken is no longer pink. Remove chicken from skillet and keep warm.
Gently boil remaining liquid for 3 minutes, until slightly reduced in volume. Mix sour cream, honey, and cornstarch in a small bowl. Add to skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve immediately.
Copyright © 2000 Janet and Greta Podleski
