Easiest Chicken Dijon
If you read my post yesterday about the crazy morning I had then you know that yesterday I was a bit short on time, energy, and subsequently, a desire to cook. Still, I wanted to have a healthy meal at home and spare us all another trip out with a sick baby to find dinner.
I’d been sitting on this crock pot recipe from About.com for awhile, hoping to turn it into something magical, but yesterday I needed something simple that would take no time on my part.
I did make a few alterations, but nothing like I was hoping to try, so I didn’t have high-high hopes for the outcome. Boy was I surprised when Jay gobbled this down and kept saying how good it tasted and how much he liked it.
Easiest Chicken Dijon
- 4-6 chicken breasts, trimmed of skin and gristle
- 1 can low-fat cream of mushroom soup
- 3 Tbs. honey-dijon mustard (I recommend Jack Daniels brand)
- black pepper
- 1/2 c. non-fat half and half or skim milk
Place trimmed chicken breasts in the bottom of the crock pot and dust with pepper. Combine soup and mustard in a small mixing bowl then spread over chicken. Cook on low for 4-6 hours. In the last half hour of cooking, shred the chicken pieces and stir in the half and half or milk. Allow to warm through. Serve over rice.
Kim’s notes: Next time I think I’ll try adding in some vegetables too – peas or mushrooms would go well. You could also try serving this over pasta since it has a stroganoff feel or over potatoes for more servings of vegetables.
Happy Cooking!
