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
2whole chicken breasts, boned, skinned, split
1/4 cchopped onion
1/2 cdry white wine
2 Tbspdijon mustard
1.5 cwhipping cream
·salt and freshly ground pepper to taste
How to Make Chicken Dijonnaise
- Salt and pepper, bone, skin and split chicken breasts, then flatten into cutlets.
- Saute chicken in 2 tablespoons butter until cooked on both sides.
- Remove from pan and keep warm.
- Melt remaining butter in skillet.
- Add onion and cook until tender.
- Add whipping cream and simmer until sauce is thick enough to coat spoon.
- Strain, then add rosemary, thyme and tarragon.
- Season to taste with salt and pepper.
- Pour over chicken breasts.