Buttery chicken breasts lounging in the smooth rich flavour of a mustard and cream sauce ….
a delicious dinner idea that is easy enough for a mid-week meal, but exquisite enough for a special menu
Bringing on the finale is a sprinkle of a fresh herb
… Italian Parsley …. or Thyme … or Tarragon
Creamy Dijon Chicken
Prep Time: 10-15 minutes Cooking Time: 15-20 minutes
Number of Servings: 4
1 pound (450 g) skinless, boneless chicken breasts (2-3 breasts)
3 -4 tablespoons (45-60 mL) all-purpose flour
1 teaspoon (5 mL) Kosher salt
½ teaspoon (2.5 mL) freshly ground black pepper
1 tablespoon (15 mL) vegetable oil
2 tablespoons (30 mL) unsalted butter
1/3 cup (85 mL) dry white wine, vermouth, or dry sherry
1/4 cup (60 mL) chicken broth
2 tablespoons (30 mL) Dijon mustard
1/3 cup (85 mL) heavy cream
Kosher or sea salt and freshly ground pepper
2 tablespoons (30 mL) fresh Italian parsley, fresh tarragon, or fresh thyme, finely chopped
Garnish: extra fresh chopped herbs
- ‘Butterfly’ each chicken breast by cutting it in half horizontally just until the last ½ inch. Open up the breast ‘like a book’. Cover with a sheet of plastic or wax paper, and gently pound with a mallet or the flat side of a large knife until it is no more than ½ inch thick. Cut into suitable serving sizes.
- In a flat plate, combine the flour, salt, and pepper; Coat each chicken piece with flour mixture.
- Heat a large skillet over medium heat. Add the oil and butter. Brown chicken pieces (a few pieces at a time) for about 5 minutes on each side. Remove from the skillet and keep warm as remaining pieces are browned. Add more oil/butter if needed.
- Add your choice of liquor to the pan and de-glaze; simmer until slightly reduced. In a small bowl, whisk the mustard into the cream, and pour into the skillet. Simmer for 2 or 3 minutes until thickened.
- Add the seasonings and your choice of fresh herb. Adjust seasonings according to taste.
- Add the chicken pieces, and any accumulated juices, back into the skillet and heat through.
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