Chicken Dijonnaise

Kristin Peace


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

Featured Pinch Tips Video

★★★★★ 1 vote
Stove Top


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


1Salt and pepper, bone, skin and split chicken breasts, then flatten into cutlets.

2Saute chicken in 2 tablespoons butter until cooked on both sides.

3Remove from pan and keep warm.

4Melt remaining butter in skillet.

5Add onion and cook until tender.

Step 6 Direction Photo

6Add wine and mustard and simmer until mixture is reduced by half.

7Add whipping cream and simmer until sauce is thick enough to coat spoon.

8Strain, then add rosemary, thyme and tarragon.

9Season to taste with salt and pepper.

10Pour over chicken breasts.

About this Recipe

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