2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups dry white table wine
1 tablespoon Dijon or grainy mustard
1 teaspoon dried marjoram
¼ cup lemon juice, or juice from one lemon
1 pound skinless, boneless chicken tenders or breast halves
METHOD
In
a large skillet, melt the butter over medium heat and add the flour. Stir to
combine and thicken then add the wine in small batches, stirring it in to the
mixture. Stir in the mustard, marjoram and lemon juice making sure they are
well combined.
Cut
the chicken into 2 inch cubes and add into the skillet. Turn the pieces so they
are well covered, cover the skillet, lower the heat to medium-low and cook for
10 to 12 minutes, stirring occasionally to prevent sticking and burning.
As
the chicken is cooking, prepare ½ pound of your favorite pasta according to
package directions. When the chicken is done, place the pasta on a serving
dish, top with the chicken and sauce and serve immediately.
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