1. Chicken Dijonnaise

2. Prepare supreme sauce Heat 2 T butter over medium heat ◦ Add 2 T flour and mix well ◦ Cook for 1 minute

3. Whisk in 1 C chicken stock, season with salt and pepper Cook for 10 minutes over low heat Stir occasionally Strain sauce In this step you are reducing the sauce so there is less water and more flavor

4. Whisk in ¼ cup of heavy cream Stir in ½ T chopped parsley Adjust seasoning and consistency Pour into a bowl, cover and refrigerate

5. What do I do when I am finished? Clean kitchen Complete cleaning jobs Use Outline to complete the review sheet Do NOT do questions 7,8,15,16,or 20

6. What do you want it to look like?

7. Green Onions Green onions are also called scallions

8. To Prep Green Onions Rinse onions and remove any wilted or damaged tops or slimy skins on the white parts. Lay several onions on a cutting surface. Using a chef's knife, trim off the stringy root ends by slicing about 1/8 to 1/4 inch above the roots. Discard the roots. chef's knife Trim about 2 inches from the green tops. Discard the trimmed tops.

9. Day 2 Chop 2 green onions ( ¼ inch) Heat 1 T butter and 1 tsp. oil in saute pan over medium heat Add 1 chicken breast and onions ◦ So it cooks faster, cut the breast in half Cook for 12 minutes ◦ Make sure you turn chicken and do not let the onions burn

10. When chicken is cooked Remove it from the pan and keep it warm Add ½ c chicken stock to pan and cook over medium heat for 2 minutes. Stir in ½ c supreme sauce and ½ tsp chopped tarragon Simmer for 3 minutes How will you know the chicken is cooked?

11. After it simmers for 3 minutes Stir in ½ tsp mustard Return the chicken to the pan and simmer for 3 minutes on low heat Eat and enjoy! What temperature do you use when you simmer?