Sauced & Simmered Dijon ---

Your choice: Chicken or Cottage Cheese

This is a fast sweet 'n savoury dish that is originally made with chicken, but I used cottage cheese. It wasn't too sweet, but didn't need any more sweetness either-- it was a good balance. Whip some up as a side dish for lunch or dinner.

Sauced & Simmered Dijon Chicken/ Cottage Cheese
From Hungry Girl


Note: I was making 4 servings of the recipe, but I adjusted the quantities a bit. I used 1 tablespoon vinegar, I had a little less mustard than what was called for, I used 1 1/2 tablespoons maple syrup (so much better than pancake syrup), and I used garlic paste instead of powder. The proportions were just fine.


Makes 1 serving
1 tbsp. sugar-free pancake syrup
1/2 tbsp. Dijon mustard
1/2 tbsp. balsamic vinegar
One 5-oz. raw boneless skinless chicken breast cutlet, cut into strips
1/8 tsp. garlic powder
1/8 tsp. each salt and black pepper
1/2 cup chopped onion 
Optional: cayenne pepper

To make the sauce, in a medium bowl, mix syrup, mustard, and vinegar. Stir in 1/4 cup water.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add chicken and season with garlic powder, salt, black pepper and, if you like, a dash of cayenne pepper. Add onion and sauce. Cook and stir until chicken is cooked through and onion has softened, about 7 minutes.