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Chicken Dijonnaise

Chicken Dijonnaise recipe image
This Chicken Dijonnaise is a classic French-inspired dish that balances the sharp tang of Dijon mustard with the luxurious richness of whipping cream. Pan-seared chicken breasts are nestled in a velvety sauce infused with dry white wine, butter, and a fragrant trio of dried herbs: rosemary, thyme, and tarragon. The onions melt into the sauce, adding a subtle sweetness that rounds out the flavor profile. It&# 226;ÂÂs an elegant yet approachable meal perfect for date nights or special family dinners. The sauce is thick and coat-the-spoon perfect, clinging beautifully to the tender poultry. Serve it alongside crusty bread to soak up every last drop of the savory, aromatic goodness.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 598.0
Dietary: Gluten-free
Description
This Chicken Dijonnaise is a classic French-inspired dish that balances the sharp tang of Dijon mustard with the luxurious richness of whipping cream. Pan-seared chicken breasts are nestled in a velvety sauce infused with dry white wine, butter, and a fragrant trio of dried herbs: rosemary, thyme, and tarragon. The onions melt into the sauce, adding a subtle sweetness that rounds out the flavor profile. It&# 226;€™s an elegant yet approachable meal perfect for date nights or special family dinners. The sauce is thick and coat-the-spoon perfect, clinging beautifully to the tender poultry. Serve it alongside crusty bread to soak up every last drop of the savory, aromatic goodness.
Ingredients
  • 2 Whole Chicken breasts
  • 3 tablespoon Butter or margarine
  • 1/4 cup Chopped onion
  • 1/2 cup Dry white wine
  • 2 tablespoon Dijon-style mustard
  • 1 1/2 cup Whipping cream
  • 1 ds Dried rosemary; crushed
  • 1 ds Dried thyme; crushed
  • 1 ds Dried tarragon; crushed
Directions
  1. 1
    Pat chicken breasts dry, remove skin if present, and slice horizontally to create even cutlets. Season generously with salt and pepper.
  2. 2
    Heat 2 tablespoons of butter in a large skillet over medium-high heat.
  3. 3
    Add chicken cutlets to the hot pan and cook for 4-5 minutes per side, or until golden brown and cooked through.
  4. 4
    Transfer cooked chicken to a warm plate and cover loosely with foil to keep warm.
  5. 5
    Reduce heat to medium and add the remaining 1 tablespoon of butter to the same skillet.
  6. 6
    Add chopped onion and sauté for 3-4 minutes until softened and translucent.
  7. 7
    Pour in dry white wine and stir to deglaze the pan, scraping up any browned bits from the bottom.
  8. 8
    Stir in Dijon-style mustard and simmer for 2-3 minutes until the liquid reduces by half.
  9. 9
    Pour in whipping cream and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  10. 10
    Remove from heat and stir in crushed dried rosemary, thyme, and tarragon.
  11. 11
    Taste the sauce and adjust seasoning with additional salt and pepper if needed.
  12. 12
    Spoon the creamy mustard sauce over the chicken breasts and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 598.0kcal
% Daily Value *
Total Fat 45.3g70%
Saturated Fat 23.4g117%
Cholesterol 162.8mg55%
Sodium 270.3mg12%
Total Carbohydrate 17.1g6%
Dietary Fiber 7.5g30%
Sugars 3.3g
Protein 28.2g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, dijonnaise, dijon mustard, cream sauce, white wine, herbs, rosemary, thyme, tarragon, french cuisine, pan seared, weeknight dinner, comfort food, easy recipe, gourmet, main course, quick dinner, chicken breasts, savory, rich
Read it online: https://www.chefs-mate.com/recipe/chicken-dijonnaise/