Thursday, May 21, 2009

Creamy Dijon Chicken and Mexican Smores

I'm signed up to receive emails from Campbell's Kitchen and this Dijon Chicken caught my eye. It was my turn to post recipes for the Meal of the Week thread, at Cooking for your Family, so I posted this recipe, along with a few others. I must say that this dinner was one of my favorites so far. The chicken was juicy, the sauce creamy, tangy with a slight bite to it. We were out of Tarragon, so I left it out, though Hubby said it would have added great flavor to the dish. I served it with brown rice, blended with some thawed and drained frozen spinach. The sauce went really well with the spinach..... I was afraid that the spinach would be too bitter and therefor ruin the taste of the sauce, LOL. Hubby thoroughly enjoyed dinner and was happy that there was a ton of sauce. Queenie loved dinner too and Mr.B ate the chicken but left the rest (sigh). This will be going on rotation.


Creamy Chicken Dijon
adapted from Campbell's Kitchen

1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 tbsp. coarse-grain Dijon-style mustard
1 tbsp. dry white wine
1 tsp. dried parsley flakes
1 tsp. packed brown sugar
1/2 tsp. onion powder
1/4 tsp. dried tarragon leaves, crushed
Dash garlic powder

Heat oil in skillet. Cook chicken 10 min. or until browned. Add soup, water, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 min. or until chicken is done.

Cindy's notes: I added an additional Tbs of Dijon, to the sauce. I also subbed a splash of white vinegar, for the wine, since I do not like wine.


I seem to be finding some great recipes on Cooking for your Family, lately. Sharon posted a recipe for Mexican Smores, yesterday. You all know me and chocolate. I saw this as a perfect opportunity to satisfy my sweet tooth, with the premise of treating Mr.B to a special dessert, LOL. These are so simple to make and taste really good. The tortillas get slightly crisp and the cinnamon adds a little extra something to the Smores. Mr.B and Queenie both loved them. Though I think more ended up on their hands and face, then in there bellies. These will be filled away in my brain for my chocolate cravings, LOL.


Mexican Smores

chocolate chips
mini marshmallows
cinnamon sugar
olive oil

This is basically a dessert quesadilla. Heat a griddle or large skillet. Brush tortilla with olive oil on each side and sprinkle chocolate chips and mini marshmallows, leaving about 3/4 inch around the edge of the tortilla. Top with another tortilla brushed with olive oil and cook on the griddle until the tortilla is golden brown on each side and chocolate is melted. Remove quesadilla from griddle and sprinkle with cinnamon sugar on both sides, cut into wedges as serve.

No comments: