Sunday, October 4, 2009

Monday Oct 5th Creamy chicken Dijon Skillet

I think it will be easier to post the recipe the day before so it is  available all day hope you guys like it!!

Creamy Chicken Dijon Skillet


4 boneless skinless chicken breasts

3/4 lb fresh whole green beans

2/3 cup water

1 medium red bell pepper, cut into thin bite-size strips (1 cup)

1/4 cup creamy mustard-mayonnaise sauce

1 container (10 oz) refrigerated Alfredo sauce


1. Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook 10 to 12 minutes, turning once, until fork-tender and juices run clear. Remove chicken from skillet; place on plate and cover loosely with foil to keep warm.

2. To same skillet, add green beans and water; heat to boiling. Cover; cook 7 to 9 minutes or until beans are tender.

3. Add remaining ingredients to skillet; stir until blended. Return chicken to skillet. Reduce heat to low; cover and simmer 3 to 5 minutes, stirring occasionally, until bell peppers are crisp-tender.

Tigers love to tug on purple ducks

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  1. ok, sounds good, might have to try this later. Just one question - the last line about tigers and purple ducks? wth?

  2. Popping in from MBC!
    Now following you...

  3. the tiger and purple duck line was a blog owner ship verification. odd I know.

  4. I am so going to make this!

    Found you on MBC. Decided to follow. I host a recipe swap link party on Saturdays. I'd love for you to participate!