Chicken Dijonnaise

Chicken Dijonnaise

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    skinless, boneless chicken breast halves (about 1-¼ to 1-½ pounds total)

  • ¼

    cup all-purpose flour

  • ¼

    teaspoon ground black pepper

  • 2

    Tablespoons butter

  • 2

    Tablespoons chopped green onion (1)

  • 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.


Nutrition

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