chicken breast dijon
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.
prep time
20 Min
cook time
20 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 2 skinless, boneless chicken breasts, about 4-6 ounces each
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 shallot, minced (or 1/3 cup onion minced)
- 1 clove garlic, minced
- 1/2 cup white wine
- 1 tablespoon dijon mustard
- 2 tablespoons light sour cream
How To Make chicken breast dijon
-
Step 1Trim fat from chicken breasts. Pound each to a uniform thickness (optional). Put flour, salt and pepper onto a plate or shallow pan.
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Step 2Dredge 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.
-
Step 3Add 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.
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Step 4Before serving, stir in sour cream until it's warmed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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