Chicken Dijonnaise

Chicken Dijonnaise
Chicken Dijonnaise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    skinless, boneless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)

  • 1/4

    cup all-purpose flour

  • 1/4

    teaspoon ground black pepper

  • 2

    tablespoons butter

  • 2

    tablespoons chopped green onion (1)

  • 1/3

    cup whipping cream

  • 3

    tablespoons dry white wine or chicken broth

  • 3

    tablespoons Dijon-style mustard

  • Fresh thyme (optional)

Directions

Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4- to 1/8-inch thickness. Discard plastic wrap. In a shallow dish combine flour and pepper. Coat chicken pieces with flour mixture. In a 12-inch skillet melt butter over medium heat. Add chicken to skillet. Cook about 6 minutes or until no pink remains in the chicken, turning once. Transfer chicken to a platter, reserving drippings in skillet. Cover to keep warm. For sauce, add green onion to the drippings in the skillet. Cook and stir over medium heat for 1 to 2 minutes or until tender. Stir in whipping cream, white wine, and mustard. Cook and stir for 1 to 2 minutes or until smooth and slightly thickened. Spoon sauce over chicken. If desired, snip fresh thyme to sprinkle over chicken and garnish with thyme sprigs.

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