Chicken Dijon

Ingredients

• 3/4 cup long grain rice or one 4.5-ounce package herb-flavored rice mix
• 2 whole medium chicken breasts (1 1/2 pounds total), skinned, boned, and halved lengthwise
• 1 teaspoon lemon-pepper seasoning
• 1/4 teaspoon onion powder
• 2 tablespoons margarine or butter
• Light cream or milk
• 2 teaspoons all-purpose flour
• 1 tablespoon Dijon-style mustard
• Tomato wedges (optional)
• Parsley (optional)

Instructions

1. Cook rice or herb-flavored rice mix according to package directions.
2. Meanwhile, rinse chicken; pat dry. Sprinkle both sides of chicken with lemon-pepper seasoning and onion powder. In a skillet cook chicken in margarine or butter over medium heat about 20 minutes or till tender and no longer pink, turning once. Transfer to a platter; keep warm.
3. For sauce, measure pan juices; add light cream or milk to make 3/4 cup liquid. Return to the skillet. Stir 1/4 cup light cream or milk into flour; add to juices mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 to 2 minutes more. Stir in mustard. Spoon some sauce over chicken; pass remaining sauce. If desired, garnish with tomato wedges and snipped parsley. Serve with hot rice.
4. Microwave directions: Cook rice or rice mix according to the package directions. Rinse chicken; pat dry. In a 10x6x2-inch baking dish place chicken. Sprinkle with lemon-pepper seasoning and onion powder. Omit the margarine or butter. Micro-cook, covered with waxed paper, on 100% power (high) for 4 to 6 minutes or till tender and no longer pink, turning pieces over and rearranging once. Transfer chicken to a platter; keep warm. For sauce, measure pan juices into a 2-cup measure; add light cream or milk to make 1/2 cup liquid. Stir 1/4 cup light cream into the flour; add to juices mixture. Cook, uncovered, on high for 2 1/2 to 4 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in the mustard. Serve as above.