Super Easy, Super Elegant: Chicken Dijon

I was perusing a few cookbooks the other night and I found a recipe for chicken Dijon. (Yes. I love when I get to use the word ‘perusing’). It looked completely delicious, and a craving was born. Here’s the rub: the recipe was a little more involved than I felt like getting with my food that night. And so, this recipe for chicken Dijon was born. Welcome to the world simple chicken Dijon! Maybe too far. Moving on…

4 chicken breasts
1/4c diced onion
4 cloves garlic, minced
1/2 c chicken stock
Salt and pepper
Oil for browning
2 tbsp sour cream
3 tsp Dijon mustard
1/4 tsp crushed rosemary

Coat a pan in olive oil and bring to medium/high heat. Season chicken on both sides with salt and pepper. Brown chicken on both sides. Add onion and sauté 5 minutes. Add garlic, cook 1 minute. Add stock, stir, cover, cook about 15 minutes. While chicken cooks, in a bowl mix sour cream, Dijon, and rosemary. When chicken is cooked, remove to a plate and cover to keep warm. Whisk sour cream mixture into pan, cook a few minutes until thickened. Return chicken to pan, turn to coat. Serve with mashed potatoes, rice, or a nice crusty bread and a simple green salad.