Real Recipes From Real Home Cooks ®

chicken breast dijon

(4 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

I'm trying to lighten up some favorite recipes to make them a little less calorific. A similar one had a lot more butter, and heavy cream. I used less butter/oil and switched the dairy to a small amount low-fat sour cream.

(4 ratings)
yield 2 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For chicken breast dijon

  • 2
    skinless, boneless chicken breasts, about 4-6 ounces each
  • 2 Tbsp
  • 1/2 tsp
  • 1/4 tsp
    freshly ground black pepper
  • 1 Tbsp
  • 1 Tbsp
    olive oil
  • 1
    shallot, minced (or 1/3 cup onion minced)
  • 1 clove
    garlic, minced
  • 1/2 c
    white wine
  • 1 Tbsp
    dijon mustard
  • 2 Tbsp
    light sour cream

How To Make chicken breast dijon

  • 1
    Trim fat from chicken breasts. Pound each to a uniform thickness (optional). Put flour, salt and pepper onto a plate or shallow pan.
  • 2
    Dredge each breast with seasoned flour. Heat olive oil and butter in skillet. Put chicken in hot oil/butter. Cook on medium-high heat until chicken is golden brown. Flip chicken and add onions. Cook for about 4 minutes or until onion starts to be translucent.
  • 3
    Add garlic to pan, cook for another minute. Add wine to deglaze pan - stir up any stuck bits. Stir in dijon mustard. Lower heat and cook on low until chicken is done - about 10 minutes.
  • 4
    Before serving, stir in sour cream until it's warmed.

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