How to Prepare Gordon Ramsay Dijon chicken with rice and steamed broccoli

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, dijon chicken with rice and steamed broccoli. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Dijon chicken with rice and steamed broccoli is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Dijon chicken with rice and steamed broccoli is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have dijon chicken with rice and steamed broccoli using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Dijon chicken with rice and steamed broccoli:

1. Make ready 3 tbsp evoo
2. Get 1 cup rice
3. Get 2 chicken breasts
4. Make ready 3/4 cup white wine
5. Get 1/4 cup lemon juice
6. Get 3 dash mrs dash
7. Get 1 cup broccoli florets
8. Make ready 3 tbsp Dijon mustard

Steps to make Dijon chicken with rice and steamed broccoli:

1. pound the chicken breasts until they are 3/4 thick, and sprinkle on both sides with Mrs dash
2. pan sear both sides of the chicken in a sauce pan with the evil, about 3 mins each side on medium high heat
3. in separate pot start to boil 2 cups water, when at a boil add the rice, turn the temperature down to low and cover. when all the water is evaporated the rice is done.
4. when chicken is seared add the lemon juice, wine, and Dijon, whisk with a fork, cover and turn the temperature down to low.
5. in a small pot , fill with about one inch of water, add the broccoli and bring to a boil. let it steam for about 5 mins
6. depending on how thick the chicken is it should take about 11 to 13 mins to cook thru.
7. Then just plate and serve! For more intense flavor remove chicken from the pan and continue to let the wine/Dijon stock reduce over medium heat. The thicker the sauce the more intense it gets.

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