WHAT'S FOR DINNER TONIGHT?
Dijon Chicken
1 cup Dijon mustard, grainy or smooth
4 chicken breasts
1 cup grated parmesian cheese
1 cup white vermouth
1 clove garlic, minced
4 tablespoons olive oil
salt/pepper to taste
Take the chicken beasts, and salt and pepper each side and coat them in the mustard, then dredge in parmesian cheese. Over medium heat, add oil, garlic and chicken breasts and saute 3 minutes per side in a non stick pan (Chicken will stick slightly, don't worry), add vermouth and gently scrape the bits off the bottom of the pan. Cover and simmer for 10 minutes, then uncovered for 5 minutes more. Sauce will thicken slightly.
