Skillet Chicken Dijon



  •    * 1/3 cup hot chicken broth
  •    * 2 tablespoons dry white wine
  •    * 2 teaspoons Dijon mustard
  •    * 1/4 teaspoon dried basil
  •    * 1/8 teaspoon dried tarragon
  •    * dash of pepper
  •    * 4 boneless, skinless chicken breast halves
  •    * nonstick cooking spray, butter, or oil


In a small bowl, combine bouillon granules, water, wine, mustard, basil, tarragon and pepper. Set aside. Rinse chicken; pat dry. Spray a large skillet with nonstick cooking spray or coat with a little butter or oil.

Heat skillet over medium-high heat; add chicken. Cook chicken for about 2 to 3 minutes on each side, or until lightly browned.

Remove skillet from the heat; carefully add boillon mixture. Bring to a boil; reduce heat to low. Cover and simmer for about 5 minutes, or until chicken is tender and cooked through. Remove chicken to a warm serving plate; boil pan juices for about 1 minute to reduce to about 1/4 cup. Pour juices over chicken. Serve with rice and a green vegetable.