Ingredients Jump to Instructions ↓

  1. 2 tablespoons all-purpose flour

  2. 1/2 teaspoon dried thyme, crushed

  3. 1/2 teaspoon dried marjoram, crushed

  4. 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon

  5. 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves

  6. 3 teaspoons extra virgin olive oil - divided use

  7. 1 large shallot, chopped

  8. 1 clove garlic, finely chopped

  9. 1 cup Apple NESTLÉ JUICY JUICE All Natural 100% Juice

  10. 2 tablespoons Dijon mustard

Instructions Jump to Ingredients ↑

  1. Combine flour, thyme, marjoram and bouillon in shallow dish. Coat chicken with flour mixture; shake off excess. Heat 2 teaspoons oil in large, nonstick skillet over medium-high heat. Add chicken; cook on each side for 7 minutes or until no longer pink in center. Transfer to platter and keep warm. Heat remaining 1 teaspoon oil in same skillet. Add shallot and garlic; cook, stirring frequently, for 1 minute. Add Juicy Juice and mustard. Bring to a boil; cook, scraping up any brown bits, for 3 to 4 minutes or until liquid is reduced by half. Add chicken back to skillet along with any juices accumulated on platter; stir to coat chicken with sauce.


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