Chicken Dijonnaise
6.1k
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.
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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?
Liz
Mmmmmm....this sounds fabulous!!! Love the addition of herbs~
almost 11 years agoAlexa
Love this recipe.
over 10 years agoRecipediva
I'm going to try this one soon. Maybe for my daughter's family!
over 10 years agoJudy, 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
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.
over 10 years agoReplace the cream with milk thickened with a bit of cornstarch. Will help keep your WW points down.
sean
United States
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
about 10 years agoUnited States
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
about 10 years agoGreat recipe! I made it with extra virgin olive oil and almond milk instead of cream - It was still amazing! (for the lactose intolerant:)
over 6 years agoI do not use cream and just add a pinch of corn starch. Light and delicious.
over 2 years ago