Lemon-Dijon Chicken Breast


Chicken breast over wilted spinach topped with a lemon-Dijon pan sauce.

Pan sauce was made with the following:

  • Beer, couple ounces to deglaze pan (wine or any other liquid would work here)
  • chicken stock
  • lemon juice
  • Dijon mustard
  • flour
  • milk
  • butter (optional)

You can change this up in any number of ways to get the flavor profile you want or to utilize what’s in your fridge/pantry. I’ll do mushrooms next time around. Chicken breast doesn’t have to be boring.


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