Chicken Dijonnaise

★★★★★ 1 Review
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By Kristin Peace
from Dayton, OH

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

serves 4
method Stove Top


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

How To Make

  • 1
    Salt and pepper, bone, skin and split chicken breasts, then flatten into cutlets.
  • 2
    Saute chicken in 2 tablespoons butter until cooked on both sides.
  • 3
    Remove from pan and keep warm.
  • 4
    Melt remaining butter in skillet.
  • 5
    Add onion and cook until tender.
  • 6
    Add wine and mustard and simmer until mixture is reduced by half.
  • 7
    Add whipping cream and simmer until sauce is thick enough to coat spoon.
  • 8
    Strain, then add rosemary, thyme and tarragon.
  • 9
    Season to taste with salt and pepper.
  • 10
    Pour over chicken breasts.

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