Chicken Dijon
Chicken Dijon is a savory dish prepared by searing chicken and simmering it in a creamy mustard sauce with white wine and herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 800 | Grams |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Butter (unsalted) | 2 | Tbsp |
| Shallot (finely chopped) | 2 | Count |
| Garlic (minced) | 3 | Clove |
| White Wine (dry) | 250 | Milliliters |
| Chicken Broth (low sodium) | 250 | Milliliters |
| Dijon Mustard (smooth) | 4 | Tbsp |
| Heavy Cream (whole milk based) | 150 | Milliliters |
| Thyme (fresh) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
Instructions
- Season the chicken breasts with salt and black pepper on both sides.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and sear for 5-6 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add shallots and garlic, sauté for 2-3 minutes until softened.
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 3-4 minutes.
- Add chicken broth, dijon mustard, and thyme to the skillet. Stir well to combine.
- Return the chicken breasts to the skillet, reduce heat to low, and cover. Simmer for 15-20 minutes until the chicken is cooked through.
- Remove the chicken again and stir in the heavy cream. Let the sauce simmer for another 5 minutes until slightly thickened.
- Return the chicken to the skillet, spoon the sauce over the top, and let it heat through for 2-3 minutes.
- Serve the chicken with the sauce drizzled over the top, garnished with additional thyme if desired.
Prep
- Thaw chicken breasts if frozen.
Kitchen equipment
Large SkilletWhisk