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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)
Details
Servings 4
Adapted from bhg.com
Preparation
Step 1
1. 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.
2. 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.
3. 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 Facts (Chicken Dijonnaise) Servings Per Recipe 4,
cal. (kcal) 298,
Fat, total (g) 16,
chol. (mg) 110,
carb. (g) 8,
fiber (g) 1,
pro. (g) 28,
sodium (mg) 208,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet
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