Quick Lemon Dijon Chicken

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    Quick Lemon Dijon Chicken

    Quick Lemon Dijon Chicken

    (219)
    25min


    212 people made this

    About this recipe: Flavourful chicken prepared in a flash!

    Ingredients
    Serves: 2 

    • 2 skinless, boneless chicken breast fillets, cut into large pieces
    • 1/4 lime, juiced
    • 1/2 lemon, juiced
    • 4 tablespoons Dijon mustard
    • freshly ground black pepper
    • Cajun seasoning to taste

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Place chicken in a frying pan over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Cajun seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.

    Tip:

    If you don't have Cajun seasoning to hand, use a combination of cayenne pepper and paprika.

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    Reviews & ratings
    Average global rating:
    (219)

    Reviews in English (210)

    keenkook
    3

    Tried this recipe for dinner tonight. Tasted towards the end of cooking only to find there was an overpowering taste of mustard .. rescued it by adding a glass of white wine and a good slug of water! Next time I will reduce the amount of mustard. 4 tablespoons of mustard did seem rather a lot! I used diced chicken as per instructions.  -  27 Oct 2012

    by
    119

    I changed this a bit , I used 1 TBS lemon juice insted of lemon and lime (also, winter in England so lemons aren't exactly in season). I also added two spring onions and 2 cloves garlic chopped up and 1/2tsp honey when cooking the chicken. Then I served it on top of a romaine salad that had been tossed with a bit of olive oil, lemon,salt ,pepper, and Parmesan. Yummy! Very good for the diet effort as well!  -  25 Jan 2008  (Review from Allrecipes US | Canada)

    by
    73

    My boyfriend loved this - he was still talking about it 3 days later! I kept the chicken breasts whole and coated in the dijon mixture, browned in the skillet, and then mixed in more dijon mixture along with about a 1/2 cup of chicken broth and a heaping spoonful of sour cream. I did find the dijon mix to be a little tart and on the salty side (due to the mustard, I presume), and the broth and sour cream helped with that. I finished cooking the chicken in this sauce and covered with foil so it wouldn't dry out. I also mixed in some dried parsley at the end to help balance the flavors. Served with white rice and green beans. My boyfriend has already asked for it again - thanks the great, quick idea!  -  24 Oct 2008  (Review from Allrecipes US | Canada)

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