Chicken Dijon
Many years ago when nouvelle cuisine was all the rage, Chicken with a mustard sauce seemed to be a favorite of all the young chefs repertoire. It came in many forms with many additions some good some not so good.
My version is simple and can be made in a number of different ways with any number of substitutions. The chicken can be a butterflied breast pounded thin or a whole breast. You bread it or not. The sauce either a full reduction of heavy cream or a mixture of ½&½ and a roux. It can be that simple or you can saute onion, garlic, add herbs, it’s totally up to you, there are no dijonaisse police lurking outside your kitchen door.
Ingredients for Chicken Dijon
- Chicken breast (either pounded thin or whole)
- 1 medium onion or 2 shallots chopped
- 3-4 Tbs coarse ground Dijon style mustard
- 1 clove garlic minced
- 1 Tbs butter
- 1 Tbs flour
- 1½ cups ½ & ½
- salt & pepper
- 4 Tbs chopped Parsley
Directions for Chicken Dijon
Salt & pepper both sides of the chicken.
In a saute pan on medium heat, cook the chicken until completely done. When nicely browned on both sides remove to a plate cover with foil and set aside.
In the pan cook the onion and garlic until just translucent. Melt in the butter add the flour and cook until all raw flour is gone.
Add the ½ & ½ bring the heat up to medium high and stirring constantly cook until sauce is hot and begins to thicken. Add the mustard and stir until all is dissolved. Taste and adjust seasoning.
Place the chicken back into the pan with any juices that have accumulated and toss to cover.
Serve with sauce spooned over the top and a sprinkling of chopped parsley and extra sauce on the side.
Here are a few items to help make this recipe:
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
Wired Whisk Silicone Whisk Set of 3 – Stainless Steel & Silicone Kitchen Utensils for Blending, Whisking, Beating & Stirring – (Blue: 12-inch, Red: 10-inch & Green: 8.5-inch)
I’m always on the lookout for a good chicken recipe! My motto is start with a cluck and you’ll have good luck!. 5 paws and I’ll have seconds!
Ingredients
- Chicken breast (either pounded thin or whole)
- 1 medium onion or 2 shallots chopped
- 3-4 Tbs coarse ground Dijon style mustard
- 1 clove garlic minced
- 1 Tbs butter
- 1 Tbs flour
- 1½ cups ½ & ½
- salt & pepper
- 4 Tbs chopped Parsley
Instructions
- Salt & pepper both sides of the chicken.
- In a saute pan on medium heat, cook the chicken until completely done. When nicely browned on both sides remove to a plate cover with foil and set aside.
- In the pan cook the onion and garlic until just tranlucent. Melt in the butter add the flour and cook until all raw flour is gone.
- Add the ½ & ½ bring the heat up to medium high and stiring constantly cook until sauce is hot and begins to thicken. Add the mustard and stir until all is disolved. Taste and adjust seasoning.
- Place the chicken back into the pan with any juices that have accumulated and toss to cover.
- Serve with sauce spooned over the top and a sprinkling of chopped parsley and extra sauce on the side.
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