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creamy lemon dijon chicken

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

The picture of this chicken just leapt off the page at me, it looks so delicious. I have never used capers before but I'm told they taste similar to green olives. If your chicken breasts aren't too thick you may want to cut down the cooking time. I prefer mine to cook a little longer. Recipe & photo: swanson.campbellskitchen.com 01-16-15

yield 4 serving(s)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For creamy lemon dijon chicken

  • 4
    chicken breast halves, skinless and boneless
  • 1 lg
    lemon
  • 1 Tbsp
    canola oil
  • 1 lg
    shallot, chopped (about 1/4 cup)
  • 2 Tbsp
    capers, rinsed and drained
  • 1-1/2 c
    swanson cream starter traditional
  • 2 Tbsp
    stone ground mustard
  • salt and pepper to taste

How To Make creamy lemon dijon chicken

  • 1
    Season the chicken with salt and black pepper. Grate 1 tsp. zest and squeeze 2 Tbsp. juice from the lemon.
  • 2
    Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes or until browned on both sides. Remove from the skillet.
  • 3
    Reduce the heat to medium. Add the shallot andcapers and cook for 2 minutes, stirring occasionally. Add the lemon juice and cook and stir for 30 seconds.
  • 4
    Stir in the cream starter and the mustard and heat to a boil. Reduce the heat to low. Return the chicken to the skillet. Cook for 15-20 minutes or until the chicken is cooked through. Remove the skillet from the heat. Stir in the lemon zest. Let stand for 5 minutes before serving.
  • 5
    Serve the chicken and sauce over hot cooked rice or noodles.
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