Chicken Dijonnaise

Kristin Peace

By
@Nitsirk

I found this recipe over 15 years ago and lost it. Found it here again. It is so good served over rice!

My variations:
I cut up the chicken in small pieces before I saute in butter. I do not strain out the onion, I like the extra flavor the onion adds to the dish. When the sauce comes to a steady boil (mustard mixture and whipping cream) I add the spices so the sauce can absorb them better. When the sauce thickens, I put the chicken back in for a few minutes and serve over rice.
**You can substitute apple juice for the wine


pinch tips: How to Quarter a Chicken


Comments:

Serves:

4

Method:

Stove Top

Ingredients

2
whole chicken breasts, boned, skinned, split
3 Tbsp
butter
1/4 c
chopped onion
1/2 c
dry white wine
2 Tbsp
dijon mustard
1.5 c
whipping cream
1 dash(es)
rosemary
1 dash(es)
thyme
1 dash(es)
tarragon
salt and freshly ground pepper to taste

Directions Step-By-Step

1
Salt and pepper, bone, skin and split chicken breasts, then flatten into cutlets.
2
Saute chicken in 2 tablespoons butter until cooked on both sides.
3
Remove from pan and keep warm.
4
Melt remaining butter in skillet.
5
Add onion and cook until tender.
6
Add wine and mustard and simmer until mixture is reduced by half.
7
Add whipping cream and simmer until sauce is thick enough to coat spoon.
8
Strain, then add rosemary, thyme and tarragon.
9
Season to taste with salt and pepper.
10
Pour over chicken breasts.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American