Menu Enter a recipe name, ingredient, keyword...

Chicken Dijon

By

Makes 4 servings; however you could add two more chicken breast to this recipe and there would be enough sauce.

We are not fond of Dijon; however, it is really good in this recipe.

I have included two versions here, mine and another one from Pinterest. My version can also be gluten free by excluding the flour and adding cornstarch (just mix a slurry with 2 tbsp cornstarch and 2 tbsp of water, stir till mixture is thin and add once all the liquids have been added and brought to a simmer.

I would still recommend adding the cream of chicken soup to the second recipe---just saying.

Google Ads
Rate this recipe 4.6/5 (15 Votes)
Chicken Dijon 1 Picture

Ingredients

  • Here is another recipe version:
  • 4 chicken breast, pounded to be close to even size
  • 2 tbsp butter
  • 3 tbsp flour
  • 2 cups half and half
  • 1 cup milk
  • 1 can of cream of chicken soup
  • 1 tsp thyme
  • 2 tbsp Dijon mustard
  • salt and pepper (do chicken before frying and of course as to the sauce to taste)
  • Egg Noodles
  • 1 cup frozen tiny peas
  • Ingredients
  • Gluten free
  • Meat
  • 4 Chicken breast, boneless skinless halves
  • Produce
  • 1 tsp Tarragon or oregano, dried
  • Canned Goods
  • 1/4 cup Chicken broth
  • Condiments
  • 2 tbsp Dijon mustard
  • Baking & Spices
  • 1 Salt and pepper
  • Oils & Vinegars
  • 2 tbsp Olive oil
  • Dairy
  • 1/2 cup Heavy cream

Details

Adapted from pinterest.com

Preparation

Step 1

I cook the chicken salted and peppered breast to brown on both sides, add a half a cup of water and let them simmer til water is gone. Ensure chicken is done. Take out the chicken breast. To the pan add 2 tbsp butter, 3 tbsp flour, stir to cook the flour for about 1 minute, add 1 cup of half and half, and 2 cups of milk, mix in one can of cream of chicken soup and a half tsp of thyme. Once thickened, add 2 tbsp Dijon mustard and mix. Salt and pepper sauce to taste. Add chicken back to the sauce and let simmer on low for about 3 minutes. I serve with egg noodles and sometimes I put peas in with the noodles as soon as the noodles come out of the water.

Instructions for second version:

Add olive oil to a large skillet and preheat over medium-high heat.
Season chicken breasts with salt and pepper.
Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm.
Pour chicken broth into hot skillet.
Whisk in the cream, mustard and tarragon or oregano. Cook and stir for about 2 minutes.
Pour sauce over chicken and serve.

Review this recipe