Allen’s Dijon-Tuscan Chicken Breasts

For the longest time, I referred to this wonderful recipe simply as “Allen’s chicken” since the recipe came from a dear co-worker at the time, Allen. Yet whenever I put it on the menu, Hubby would ask “What is that again?” My standard reply was “You know, that foo-foo Dijon Italian thing.” While Hubby adores just about anything from my kitchen, he has classifications – Meat and Potatoes (roast, meatloaf and so on), Regular Foods (hamburgers, pizza, basic foods) and Foo-Foo food. The later category is usually anything that involves a heavy dose of creams, butters, wines or contains Dijon Mustard.

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