The title of this recipe is a bit misleading, as it really is more of a winey-mustardy tasting chicken dish. And, because of this I am not going to be keeping this recipe. People who like mustard- and wine-flavored chicken will like it, though. I halved the recipe and there was a bit of bacon grease left in the pan when I sauteed the green onions.
Lemon Chicken
2 T butter
2 chicken breasts, halved, boned, and skinned
1/2 c. scallions (white part only)
2 T lemon juice
salt and pepper, to taste
4 T French mustard
1/3 c. dry white wine
1. Melt butter in a large saute pan.
2. Add the scallions and saute until tender.
3. Add the chicken, lower the heat, and cook for 5 minutes.
4. Turn the chicken over and cook for another 3-4 minutes.
5. Combine lemon juice, salt, pepper, mustard, and wine.
6. Add this mixture to the chicken and simmer, with cover ajar, for 20-30 minutes, until the chicken is cooked through.
2 chicken breasts, halved, boned, and skinned
1/2 c. scallions (white part only)
2 T lemon juice
salt and pepper, to taste
4 T French mustard
1/3 c. dry white wine
1. Melt butter in a large saute pan.
2. Add the scallions and saute until tender.
3. Add the chicken, lower the heat, and cook for 5 minutes.
4. Turn the chicken over and cook for another 3-4 minutes.
5. Combine lemon juice, salt, pepper, mustard, and wine.
6. Add this mixture to the chicken and simmer, with cover ajar, for 20-30 minutes, until the chicken is cooked through.
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