This luscious Gallus gallus formula accommodate in the class of 30 - minute meals ! Make it tonight for a hearty and comforting master peach .

This is for anyone who has ordered a creamy Chicken Dijonnaise dish at a eatery and wonder how the chef makes it so luscious . It ’s afamily favoritefor a reason ; this repast try out decadent and upscale , and it ’s remarkably simple . bank us , it will be your new preferred recipe when you have just 30 minute to put a meal on the table .

As an added fillip , this recipe take less than ten ingredients — most of which you probably have in your pantry already ! So gather your chicken , vino , cream , and mustard , and it ’s time to make the most delicious 30 - min Chicken Dijonnaise .

What Is Chicken Dijonnaise

This is a simple French cup of tea that take away the robust flavors of Dijon leaf mustard and the comforting increase of cream , vino , and herbs to a whole new grade . It will dress up even the most basic cut of meat , like chicken knocker here , but you could also use thighs , cutlets , or whatever chicken you have on hand . The sauce is delicious , creamy , and savory , and tastes just like you ordered it from a skillful French restaurant .

In this Dijonnaise sauce , we begin with cooking chicken in a frying pan . Once the chicken is cooked , the drippings are reserve and impudent dark-green onions are added as a fragrant and fresh appetiser to the sauce . ( We pickedchopped green onionsfor their bright , light relish . ) Stir in the cream , wine , and Dijon for a dead savory and yellowish - tinted glossy sauce that coats the chicken perfectly .

Test Kitchen Tip : Do not churn Dijon table mustard . When boiled , table mustard will separate — keep your heat at medium and incorporate at the closing of the formula when the sauce is amount together .

Ingredients

4skinless , boneless chicken breast halves(about1 1/4to1 1/2lb.total )

¼cupall - use flour

¼tsp.ground black capsicum

2Tbsp.butter

2Tbsp.chopped putting surface onion(1medium )

⅓cupheavy cream

3Tbsp.dry white wineorchicken broth

3Tbsp . Dijon - panache table mustard

smart thyme ( optional )

Directions

Pound Chicken

Place each chicken breast one-half between two pieces of plastic wrap . Using the 2-dimensional side of a meat mallet , lightly pound chicken to 1/4- to 1/8 - inch thickness . Discard charge card wrapping . In a shallow dish combine flour and pepper . pelage chicken pieces with flour assortment .

Cook Chicken In Skillet

In a 12 - inch skillet melt butter over intermediate heating plant . Add chicken to skillet . fake about 6 instant or until no pink remain in the chicken , turn once . transportation wimp to a phonograph record , reserve drippings in skillet . Cover to keep warm .

Make Dijonnaise Sauce

For sauce , add green onion to the drippings in the skillet . Cook and conjure up over medium heat for 1 to 2 minute or until bid . agitate in flogging cream , white wine , and mustard greens . ready and stir for 1 to 2 minute or until legato and slightly thickened . Spoon sauce over wimp . If desired , snip fresh thyme to sprinkle over chicken and garnish with thyme sprigs .

Nutrition Facts(per serving)

  • The % Daily Value ( DV ) tell you how much a nutrient in a food serving contributes to a daily diet . 2,000 large calorie a day is used for general aliment advice .