CHICKEN DIJONNAISE SAUCE RECIPE RECIPES

CHICKEN DIJONNAISE | BETTER HOMES & GARDENS

Chicken Dijonnaise | Better Homes & Gardens image

It's hard to believe that such a luscious chicken recipe can make it into the category of 30-minute meals! The secret is in the winning combination of flavor-charged ingredients, including Dijon mustard, white wine, and a touch of cream and butter for extra richness.

Provided by Better Homes & Gardens

Total Time 30 minutes

Number Of Ingredients 9

Ingredients

4 skinless, boneless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)
¼ cup all-purpose flour
¼ teaspoon ground black pepper
2 tablespoons butter
2 tablespoons chopped green onion (1)
? cup whipping cream
3 tablespoons dry white wine or chicken broth
3 tablespoons Dijon-style mustard
Fresh thyme (optional)

Steps:

Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4- to 1/8-inch thickness. Discard plastic wrap. In a shallow dish combine flour and pepper. Coat chicken pieces with flour mixture.
In a 12-inch skillet melt butter over medium heat. Add chicken to skillet. Cook about 6 minutes or until no pink remains in the chicken, turning once. Transfer chicken to a platter, reserving drippings in skillet. Cover to keep warm.
For sauce, add green onion to the drippings in the skillet. Cook and stir over medium heat for 1 to 2 minutes or until tender. Stir in whipping cream, white wine, and mustard. Cook and stir for 1 to 2 minutes or until smooth and slightly thickened. Spoon sauce over chicken. If desired, snip fresh thyme to sprinkle over chicken and garnish with thyme sprigs.

Nutrition Facts : Calories 298 calories, CarbohydrateContent 8 g, CholesterolContent 110 mg, FatContent 16 g, ProteinContent 28 g, SodiumContent 208 mg

CHICKEN DIJONNAISE RECIPE - FOOD.COM

Chicken Dijonnaise Recipe - Food.com image

Chicken thighs generally taste juicier and more flavourful than breast meat, but feel free to try it with breasts if you prefer. To remove the skin from chicken thighs, grasp one corner with a piece of paper towel and give it a good tug. From food and drink. Hope you enjoy!

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 tablespoon olive oil
8 plump bone-in skinless chicken thighs, about 2 lb
1/2 teaspoon salt
1 cup sliced shallot
1/4 cup good-quality smooth Dijon mustard
1/2 teaspoon black pepper
1 cup white wine
1/2 cup whipping cream
fresh thyme sprig

Steps:

Preheat oven to 375ºF.
Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
Sprinkle chicken thighs with salt.
Cook in batches 5 to 7 minutes, until golden brown on all sides.
Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
Reduce heat to medium, add shallots to fat remaining in casserole.
Cook, stirring, 3 to 5 minutes until softened.
Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
Cook 25 minutes, until chicken is cooked through.
Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
Return chicken thighs to turned-off oven to keep warm.
Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
Return skimmed liquid to casserole, along with wine.
Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
Whisk in cream and remaining mustard.
Stir in contents of sieve.
Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
Taste and add salt and pepper if necessary.
Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
Garnish with thyme and serve at once.

Nutrition Facts : Calories 436.2, FatContent 26.1, SaturatedFatContent 12.4, CholesterolContent 170.6, SodiumContent 644.5, CarbohydrateContent 10.5, FiberContent 0.6, SugarContent 1.1, ProteinContent 29.5

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