chicken dijonnaise
(1 rating)
I found this recipe over 15 years ago and lost it. Found it here again. It is so good served over rice! My variations: I cut up the chicken in small pieces before I saute in butter. I do not strain out the onion, I like the extra flavor the onion adds to the dish. When the sauce comes to a steady boil (mustard mixture and whipping cream) I add the spices so the sauce can absorb them better. When the sauce thickens, I put the chicken back in for a few minutes and serve over rice. **You can substitute apple juice for the wine
(1 rating)
yield
4 serving(s)
method
Stove Top
Ingredients For chicken dijonnaise
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2whole chicken breasts, boned, skinned, split
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1 dashtarragon
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1 dashthyme
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1 dashrosemary
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1.5 cwhipping cream
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2 Tbspdijon mustard
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1/2 cdry white wine
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1/4 cchopped onion
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3 Tbspbutter
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salt and freshly ground pepper to taste
How To Make chicken dijonnaise
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1Salt and pepper, bone, skin and split chicken breasts, then flatten into cutlets.
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2Saute chicken in 2 tablespoons butter until cooked on both sides.
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3Remove from pan and keep warm.
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4Melt remaining butter in skillet.
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5Add onion and cook until tender.
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6Add wine and mustard and simmer until mixture is reduced by half. -
7Add whipping cream and simmer until sauce is thick enough to coat spoon.
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8Strain, then add rosemary, thyme and tarragon.
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9Season to taste with salt and pepper.
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10Pour over chicken breasts.
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