This recipe is the second meal Mike and I ever made together. Anything would have been better than our first meal… We found this recipe by flipping through Mike’s Betty Crocker cookbook at his house in Urbana and went to the store to buy the ingredients together. The yellow post-it note we used to mark the recipe 10 years ago is still in the book and I’m pretty sure the lemon pepper seasoning I used for this recipe is the original one we purchased 10 years ago as well. The seasoning doesn’t have an expiration, so I guess we’re okay. 😉
I made this for a quick and easy dinner last Tuesday night while Mike was putting Bo to bed. As I was cooking, I realized how far my culinary skills have come in the last 10 years – not to mention how much my life has changed! The first few times we made this it was quite the production. Looking back, I’m not quite sure what all of the fuss was about! This recipe is a delicious and easy week night meal that needs to find a more regular spot in our menu rotation so I can invest in some new lemon pepper. I’ve tweaked this recipe a bit – yet another benefit of becoming a better cook – I can adjust recipes to what we like. 😉
Mike and Jamie’s Dijon Chicken
4 boneless, skinless chicken breasts
lemon pepper seasoning
2 Tbsp. butter
4 tsp flour
1/2 cup milk
4 Tbsp. Dijon mustard
Melt the butter over medium/low heat. Sprinkle the chicken breasts with onion powder and lemon pepper seasoning on both sides to taste and pan fry in the butter. While the chicken is cooking, mix the flour, milk, and mustard in a small bowl or measuring cup until well combined and not lumpy. Once the chicken is cooked through, move to a plate and add the milk mixture to the pan drippings. Stir well until a sauce forms. Add more milk if needed, but the sauce should have a thick consistency. Serve the sauce over the chicken and pair with wild rice and a vegetable.
Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!