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


★★★★★ 1 vote

Stove Top


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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

How to Make Chicken Dijonnaise


  • 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.
  • 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.

Printable Recipe Card

About Chicken Dijonnaise

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

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