Steps to Prepare Super Quick Homemade Dijon chicken with rice and steamed broccoli

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, dijon chicken with rice and steamed broccoli. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Dijon chicken with rice and steamed broccoli is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Dijon chicken with rice and steamed broccoli is something which I’ve loved my entire life. They are nice and they look wonderful.

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

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

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

Steps 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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