Poultry
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
Directions
- 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.