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Chicken Dijonnaise

 
Chicken Dijonnaise
4.5k

A quick, easy and tasty chicken dijonnaise. Tons of delicious flavors in the creamy sauce that's made with browned onions, white wine and dijon mustard, then being concentrated, which gives the juicy yet tender chicken breasts more yumminess to enjoy.

Yield

4

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, Low Carb
 

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

First gather together these ingredients.

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.

Add the chicken breasts into hot pan with bubbling butter.
Turn to the other side,

Remove from pan and keep warm.

Melt remaining butter in skillet.

Add onion and cook until tender.

Stir well to cover the pan.

Add wine and mustard and simmer until mixture is reduced by half.

Add wine and mustard

Add whipping cream and simmer until sauce is thick enough to coat spoon.

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.

 

* not incl. in nutrient facts

Reviews

+1

almost 6 years

So quick and the cream sauce was spectacular. Just a hint of mustard and the fresh herbs really brought it to life. I slightly under-cooked the chicken and then held it in the oven at 300 degrees F while I made the sauce. When it was time to plate the chicken was cooked through and juicy. 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!

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Comments

Liz
Indianapolis, United States
 almost 6 years ago

Mmmmmm....this sounds fabulous!!! Love the addition of herbs~

Alexa

 over 5 years ago

Love this recipe.

Recipediva
Lawrenceville, United States
 over 5 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 :)

happyzhangbo
Toronto , Ontario, Canada
 over 5 years ago


 over 5 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.

sean
Key Largo, Florida, United States
 over 5 years ago

, United States
 about 5 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
 about 5 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
 over 1 year 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:)

Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 56073% of calories from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 27g 135%
Trans Fat 0g
Cholesterol 232mg 77%
Sodium 259mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 68g
Vitamin A 32% Vitamin C 2%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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