chicken dijonnaise
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
prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 - whole chicken breasts, boned, skinned, split
- 3 tablespoons butter
- 1/4 cup chopped onion
- 1/2 cup dry white wine
- 2 tablespoons dijon mustard
- 1.5 cups whipping cream
- 1 dash rosemary
- 1 dash thyme
- 1 dash tarragon
- - salt and freshly ground pepper to taste
How To Make chicken dijonnaise
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Step 1Salt and pepper, bone, skin and split chicken breasts, then flatten into cutlets.
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Step 2Saute chicken in 2 tablespoons butter until cooked on both sides.
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Step 3Remove from pan and keep warm.
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Step 4Melt remaining butter in skillet.
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Step 5Add onion and cook until tender.
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Step 6Add wine and mustard and simmer until mixture is reduced by half. -
Step 7Add whipping cream and simmer until sauce is thick enough to coat spoon.
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Step 8Strain, then add rosemary, thyme and tarragon.
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Step 9Season to taste with salt and pepper.
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Step 10Pour over chicken breasts.
- 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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