I have two goals in writing this post. First I wanted to share a delicious and super easy recipe for Chicken Dijonnaise that you might want to try. I made it last night and it was a huge success at our house! Second, this post is another entry in our FACS Word of the Day collection. The format for presenting the recipe is called a rebus recipe. Hope you find it useful.
Rebus recipe: A recipe that illustrates ingredients and directions with picture symbols.
4 skinless, boneless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
2 tablespoons butter
2 tablespoons chopped green onion (1)
1/3 cup whipping cream (I use Fat-Free Half and Half)
3 tablespoons dry white wine or chicken broth
3 tablespoons Dijon-style mustard
Fresh thyme for garnish (optional)
1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4 to 1/8-inch thickness. Discard plastic wrap.
2. In a shallow dish combine flour and pepper. Coat chicken pieces with flour mixture.
3. In a 12-inch skillet melt butter over medium heat. Add chicken to skillet. Cook about 6 minutes or until no pink remains in the chicken, turning once. Transfer chicken to platter, reserving drippings in skillet. Cover to keep warm.
4. For sauce, add green onion to the drippings in the skillet. Cook and stir over medium heat for 1 to 2 minutes or until tender. Stir in whipping cream, white wine, and mustard. Cook and stir 1 to 2 minutes or until smooth and slightly thickened.
5. Spoon sauce over chicken. If desired, snip fresh thyme to sprinkle over chicken and garnish with thyme sprigs.
The rebus recipe format is a good example of the use of the Snapguide app mentioned in an earlier post. Hope you’ll give both the recipe and the technique a try. Planning and executing a rebus recipe project is a great exercise in food preparation, digital photography and writing.