Chicken Dijon
By Lsweetnell
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.
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.
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