Recipe of Super Quick Homemade Dijon chicken with rice and steamed broccoli

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, dijon chicken with rice and steamed broccoli. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Dijon chicken with rice and steamed broccoli is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Dijon chicken with rice and steamed broccoli is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have dijon chicken with rice and steamed broccoli using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Dijon chicken with rice and steamed broccoli:

1. Take 3 tbsp evoo
2. Take 1 cup rice
3. Make ready 2 chicken breasts
4. Get 3/4 cup white wine
5. Prepare 1/4 cup lemon juice
6. Take 3 dash mrs dash
7. Prepare 1 cup broccoli florets
8. Get 3 tbsp Dijon mustard

Instructions to make Dijon chicken with rice and steamed broccoli:

1. pound the chicken breasts until they are 3/4 thick, and sprinkle on both sides with Mrs dash
2. pan sear both sides of the chicken in a sauce pan with the evil, about 3 mins each side on medium high heat
3. in separate pot start to boil 2 cups water, when at a boil add the rice, turn the temperature down to low and cover. when all the water is evaporated the rice is done.
4. when chicken is seared add the lemon juice, wine, and Dijon, whisk with a fork, cover and turn the temperature down to low.
5. in a small pot , fill with about one inch of water, add the broccoli and bring to a boil. let it steam for about 5 mins
6. depending on how thick the chicken is it should take about 11 to 13 mins to cook thru.
7. Then just plate and serve! For more intense flavor remove chicken from the pan and continue to let the wine/Dijon stock reduce over medium heat. The thicker the sauce the more intense it gets.

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