Creamy Dijon Chicken

Creamy Dijon Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 4

    large skinless & de-boned chicken breasts (Left whole, cubed or flattened)

  • 2

    large leeks, finely sliced

  • 2

    garlic cloves, crushed

  • 250

    ml (8.45 fluid ounces) cream

  • 2

    tsp Dijon mustard

  • 1

    tsp wholegrain mustard

  • juice of ½ lemon

  • salt & pepper to taste

  • starch of your choice to serve

  • fresh Parsley to serve

  • olive oil for frying


Heat 2tbsn oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside. Fry the leeks and garlic until fragrant and softened (about 5 minutes). Add the cream, mustards and lemon juice and allow to simmer and reduce for 3 minutes. Add lemon juice and place the chicken back into the sauce. Season to taste and serve with the starch of your choice and a sprinkling of chopped parsley.


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