Chicken Dijonnaise
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!
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
chicken breast halves, boneless, skinless
4 breasts, about 6 ounces each |
|
| 45 | ml |
butter
|
|
| 59 | ml |
onions
chopped |
|
| 118 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
dijon mustard
|
|
| 355 | ml |
heavy whipping cream
|
|
| 1 | dash |
rosemary leaves
dried, crushed |
*
|
| 1 | dash |
thyme
dried, crushed |
*
|
| 1 | dash |
tarragon leaves
dried, crushed |
*
|
| 1 | x |
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.
