Chicken Dijonnaise

Prepare supreme sauceHeat 2 T butter over medium heat

◦Add 2 T flour and mix well◦Cook for 1 minute

Whisk in 1 C chicken stock, season with salt and pepper

Cook for 10 minutes over low heat

Stir occasionally Strain sauce

In this step you are reducing the sauce so there is less water and more flavor

Whisk in ¼ cup of heavy cream

Stir in ½ T chopped parsleyAdjust seasoning and consistency

Pour into a bowl, cover and refrigerate

What do I do when I am finished?Clean kitchenComplete cleaning jobsUse Outline to complete the

review sheetDo NOT do questions

7,8,15,16,or 20

What do you want it to look like?

Green OnionsGreen onions are also called scallions

To Prep Green OnionsRinse onions and remove any wilted or

damaged tops or slimy skins on the white parts.

Lay several onions on a cutting surface. Using a chef's knife, trim off the stringy root ends by slicing about 1/8 to 1/4 inch above the roots. Discard the roots.

Trim about 2 inches from the green tops. Discard the trimmed tops.

Day 2 Chop 2 green onions ( ¼ inch) Heat 1 T butter and 1 tsp. oil in

saute pan over medium heatAdd 1 chicken breast and onions

◦So it cooks faster, cut the breast in half

Cook for 12 minutes◦Make sure you turn chicken and do

not let the onions burn

When chicken is cookedRemove it from the pan and keep

it warmAdd ½ c chicken stock to pan and

cook over medium heat for 2 minutes.

Stir in ½ c supreme sauce and ½ tsp chopped tarragon

Simmer for 3 minutes

How will you know the chicken is cooked?

After it simmers for 3 minutesStir in ½ tsp mustardReturn the chicken to the pan

and simmer for 3 minutes on low heat

Eat and enjoy!

What temperature do you use when you simmer?