The Recipes

Chicken with Lemon Dijon Pan Sauce

When I was about 19, I worked at one of America's chain restaurants.  I swear that every one of these chain restaurants has some version of a smothered chicken, usually with onions, peppers, and copious amounts of cheese.

For some reason, tonight I thought about some of the crazy, fun times I had working at that restaurant and its cast of characters and decided this would be my version of a throwback dish - of course, much more flavorful and updated.


Chicken with Lemon Dijon Pan Sauce


- 1 boneless, skinless chicken thigh
- 1/4 onion, sliced
- 1/4 bell pepper, sliced
- 3 button mushrooms, sliced
- 1 garlic clove, minced
- 1 T. Dijon mustard
- 1 lemon, juiced
- 1 c. white wine
- 2 T. chopped tarragon
- salt
- pepper
- olive oil

In two separate pans, heat a light layer of olive oil.  Add the mushrooms, peppers and onions to the first.  Season the chicken with salt and pepper and add it to the second pan.

The chicken will need to cook for 4-5 minutes per side.

While that is cooking, move forward with vegetables.  After 2-3 minutes, once the mushrooms start to brown, season them with salt and pepper.

Once the vegetables are cooked through - about when the chicken will be done - pile them in the center of a plate.  Remove the chicken from the other pan and let it rest.

Return the chicken pan to the stove and add the wine.  Scrape the bottom of the pan with a wooden spoon to get up all of the fond, or yummy brown bits from cooking the chicken.  Once the wine reduces by 1/4, add the Dijon and stir until thoroughly combined with the wine.  Next, add in the garlic and stir for a minute.  Add the lemon juice, let it simmer for another minute or two, and stir in the tarragon as you are removing the pan from the heat.

Plate the chicken on top of the vegetables and spoon the sauce over the top.