chicken w/dijon cream sauce

Name: Chicken w/Dijon Cream Sauce
Prep time: 10 min
Cook time: 30 min
Ingredients: 4 - boneless skinless chicken breasts; 2 tablespoon(s) extra virgin olive oil; 1 tablespoon(s) chardonnay (i use black swan); 1 cup(s) heavy whipping cream; 1 tablespoon(s) dijon mustard; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 2 tablespoon(s) chopped parsley (garnish); 2-4 cup(s) white rice (cooked)

(1 RATING)

65 Pinches 2 Photos

Stacy Wood

Paynesville, MN

Updated on May 26, 2011

AMAZING *Recipe from a mix of my Boss and http://www.emerils.com/recipe/5078/Chicken-with-Dijon-Mustard-and-Cream-Sauce

Rate

prep time 10 Min

cook time 30 Min

method ---

yield

Ingredients

4 - boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
1 tablespoon chardonnay (i use black swan)
1 cup heavy whipping cream
1 tablespoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped parsley (garnish)
2-4 cups white rice (cooked)

How To Make chicken w/dijon cream sauce

Step 1

Preheat a sauté pan over medium heat. Add the olive oil. Place the chicken in the pan and cook until golden brown on each side. Remove the chicken from pan. Add the wine and Dijon mustard. Bring to boil, scraping the brown bits of chicken off the bottom of the pan and mixing with the wine. Add the heavy cream and reduce the sauce until thick and bubbly, stirring frequently, about 5 minutes. Season with salt and pepper. Return the chicken to the pan to heat through. Serve the chicken with the pan sauce. Place on cooked white rice Garnish with the parsley. Serve with a chilled Chardonnay.
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