Healthy Recipes - Healthy Eating Print this page
Dijon Chicken Thighs
Mustards, even the lower sodium variety, can provide enough taste when used in a sauce that salt becomes unnecessary. Both the chicken and the noodles benefit from this tasty sauce.
4 servings: 187 mg. sodium per serving
1-1/4 pound chicken thighs, visible fat removed
1. Combine mustard, water, honey and garlic in a bowl. Mix well.
1. Heat oil in a 9 inch skillet over medium heat. Add chicken and brown on both sides until no longer pink, about 3 minutes per side.
2. Pour mustard sauce over chicken. Turn chicken once to coat both sides with sauce. Bring mixture to a boil; turn down to simmer. Cover and simmer for 30 minutes.
3. While chicken cooks, prepare noodles according to package directions, omitting salt. Drain; do not rinse. Set aside.
4. Remove chicken when done. Keep warm. Add cooked noodles to pan. Turn heat up to medium until noodles start to sizzle; then turn heat down and simmer, stirring often, for about 5 minutes, or until noodles absorb most of the liquid.
5. On four plates, divide chicken into four equal portions. Spoon the noodles and sauce over the chicken. Serve.