Chicken Dijonnaise
5.2k
So quick and the cream sauce was spectacular. Just a hint of mustard and the fresh herbs really brought it to life. I cut down on the cream and it still made plenty of sauce. Worthy of licking the plate clean, although I used some french bread to sop it up!
Ingredients
| 24 | ounces |
chicken breast halves, boneless, skinless
4 breasts, about 6 ounces each |
|
| 3 | tablespoons |
butter
|
|
| ¼ | cup |
onions
chopped |
|
| ½ | cup |
white wine
dry |
* |
| 2 | tablespoons |
dijon mustard
|
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 1 | dash |
rosemary leaves
dried, crushed |
* |
| 1 | dash |
thyme
dried, crushed |
* |
| 1 | dash |
tarragon leaves
dried, crushed |
* |
|
salt and black pepper
to taste |
* |
Directions
Bone skin and split chicken breasts, then flatten into cutlets.
Season both sides with salt and black pepper.
Sauté 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 wine and mustard and simmer until mixture is reduced by half.
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.
Indianapolis, United States
over 8 years ago
Mmmmmm....this sounds fabulous!!! Love the addition of herbs~
over 8 years ago
Love this recipe.
Lawrenceville, United States
over 8 years ago
I'm going to try this one soon. Maybe for my daughter's family!
Judy, it was great to see you again in the Keys. Hope you and your daughter's family are going to enjoy this dish. Happy Cooking :)
Toronto , Ontario, Canada
over 8 years ago
over 8 years ago
3/12: If you do WW Points Plus as this is prepared is 11 points!!! Way too high but could be cut back some. I'll look around but it looks delish. Just not going to give up 11 point for a piece of chicken by itself.
Replace the cream with milk thickened with a bit of cornstarch. Will help keep your WW points down.
Key Largo, Florida, United States
over 8 years ago
, United States
over 7 years ago
I made this recipe tonight and it was awesome. I used a whole cut up skinless, boneless chicken. I poured the sauce over the chicken and baked covered at 300 for a half hour. Then I served it over rice. Yummy
, United States
over 7 years ago
I made this recipe tonight and it was awesome. I used a whole cut up skinless, boneless chicken. I poured the sauce over the chicken and baked covered at 300 for a half hour. Then I served it over rice. Yummy
Saint Augustine, United States
almost 4 years ago
Great recipe! I made it with extra virgin olive oil and almond milk instead of cream - It was still amazing! (for the lactose intolerant:)
about 2 months ago
I do not use cream and just add a pinch of corn starch. Light and delicious.