Some dishes are just pure delights all the way through. Chicken Dijonnaise is one of them. This is a simple pan-seared, golden chicken dish, with plenty of savory flavor already cooked into the tender meat. But then Chicken Dijonnaise adds the secret weapon; a creamy, tangy mustard pan sauce that is sure to amaze you! You’ll be thinking of this elegant yet speedy dish for a long time afterward!
Ingredients
- 4 chicken breasts halves, boneless and skinless
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 2 tablespoons green onion, chopped
- 1/3 cup whipping cream
- 3 tablespoons dry white wine or chicken broth
- 3 tablespoons Dijon mustard
- fresh thyme leaves, optional, to taste, for garnish
Directions
Step 1 –Flatten the chicken breasts between two sheets of plastic wrap and use the flat side of a meat mallet to pound them to 1/4-1/8-inch thickness.
Step 2 –Discard the plastic wrap.
Step 3 –In a shallow dish, combine the flour and the pepper.
Step 4 –Coat the chicken pieces with the flour mixture.
Step 5 –In a 12-inch skillet over medium heat, melt the butter.
Step 6 –Add the chicken pieces to the melted butter and cook, turning once, until the chicken reaches an internal temperature of 165 degrees F, about 6 minutes.
Step 7 –Transfer the chicken pieces to a plate, reserving the drippings in the skillet and covering them to keep them warm.
Step 8 –Add the green onions to the drippings in the skillet and cook them over medium heat until tender, about 1-2 minutes.
Step 9 –Stir in the whipping cream, the white wine, and the Dijon mustard and cook until the sauce is smooth and slightly thickened, about 1-2 minutes.
Step 10 –Spoon the sauce over the chicken.
Step 11 –Serve garnished with the thyme.
