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Chicken Dijonnaise

ChickenGastro-PubStove-Top

Time: 30 minutes

Yield: 4 servings

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About

Some dishes are just pure delights all the way through. Chicken Dijonnaise is one of them. This is a simple pan-seared, golden chicken dish, with plenty of savory flavor already cooked into the tender meat. But then Chicken Dijonnaise adds the secret weapon; a creamy, tangy mustard pan sauce that is sure to amaze you! You'll be thinking of this elegant yet speedy dish for a long time afterward!

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Ingredients

  • 4 chicken breasts halves, boneless and skinless
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons green onion, chopped
  • 1/3 cup whipping cream
  • 3 tablespoons dry white wine or chicken broth
  • 3 tablespoons Dijon mustard
  • fresh thyme leaves, optional, to taste, for garnish

Directions

Step 1 -Flatten the chicken breasts between two sheets of plastic wrap and use the flat side of a meat mallet to pound them to 1/4-1/8-inch thickness.

Step 2 -Discard the plastic wrap.

Step 3 -In a shallow dish, combine the flour and the pepper.

Step 4 -Coat the chicken pieces with the flour mixture.

Step 5 -In a 12-inch skillet over medium heat, melt the butter.

Step 6 -Add the chicken pieces to the melted butter and cook, turning once, until the chicken reaches an internal temperature of 165 degrees F, about 6 minutes.

Step 7 -Transfer the chicken pieces to a plate, reserving the drippings in the skillet and covering them to keep them warm.

Step 8 -Add the green onions to the drippings in the skillet and cook them over medium heat until tender, about 1-2 minutes.

Step 9 -Stir in the whipping cream, the white wine, and the Dijon mustard and cook until the sauce is smooth and slightly thickened, about 1-2 minutes.

Step 10 -Spoon the sauce over the chicken.

Step 11 -Serve garnished with the thyme.

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