Chicken Breasts with Dijon Cream Sauce

Chicken Breasts with Dijon Cream Sauce

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  • Total Time


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  • 4 boned, skinned chicken breasts, halve to eight pieces and pounded flat

  • flour

  • salt and pepper

  • 2 Tbs. olive oil

  • 2 Tbs. butter

  • 3 shallots, minced fine

  • ½ lb. sliced fresh mushrooms

  • 3 Tbs. chopped fresh parsley

  • ½ cup dry white wine

  • 3 Tbs. Dijon mustard

  • 1 pint sour cream


Melt oil and butter in a heavy skillet. Dredge flour in salt and pepper. Brown lightly, a few pieces at a time. Remove from pan. Sauté shallots and mushrooms over medium heat, stirring regularly, about 2 - 3 minutes, until wilted, adding more butter if necessary to keep from sticking. Remove shallots and mushrooms, add wine, stir over high heat to loosen browned bits. Lower heat and stir in parsley and mustard. Return chicken and vegetables to pan. Liquid should be 1/2 to 1 inch deep around chicken. Add more wine if necessary. Cover and cook slowly 20 minutes. Remove chicken and vegetables from pan with slotted spoon and keep warm. Bring liquid to a boil, reduce heat and blend in sour cream. Warm thoroughly, but do not boil. Add more mustard to taste. Return chicken and vegetables to pan, turning to coat with sauce. Cover and warm 5 minutes. Serve with Rice Pilaf.


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