Dijon Chicken
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
552 kcal
-
Course
Main Course
-
Cuisine
French
Dijon Chicken
Description
This Dijon Chicken recipe begins by slicing chicken breasts into thin cutlets to ensure quick, even cooking. The cutlets are seasoned with salt and pepper then dredged in flour to give a light crust after cooking in a hot skillet with butter and canola oil. The mixture of oils creates flavor and helps brown the chicken evenly on medium-high heat.
After cooking, the chicken is kept warm while the sauce is prepared in the same skillet. Shallots sauté briefly, then white wine is added, scraping pan bits for flavor. Chicken stock is added next and reduced by half before whisking in cream. Finishing the sauce with cold butter and Dijon mustard enriches the texture and balances sharpness with creaminess. Fresh chopped chives garnish the dish, adding color and mild onion notes.
The sauce is spooned over the chicken cutlets before serving, enhancing the mild flavor and tender texture of the chicken with a velvety, mustard-accented coating. This plate suits a main course paired with vegetables or grains.
Keeping the chicken warm under foil or in a low oven helps maintain moisture while the sauce is made. Using a non-stick-free pan is recommended to ensure proper browning and sauce deglazing.
Ingredients
- 1 ½ pounds chicken breast or two whole chicken breasts, boneless, skinless
- 1 ½ teaspoons kosher salt , divided
- 1 teaspoon black pepper freshly ground
- ⅓ cup all-purpose flour
- 3 tablespoons butter , divided
- 2 tablespoons canola oil
- 1 shallot , thinly sliced or finely chopped (about 6 tablespoons)
- 1 cup white wine
- 1 cup chicken stock
- 2 tablespoons Dijon mustard
- ½ cup heavy cream
- 2 tablespoons chives finely chopped
Instructions
- Trim any excess fat from the chicken breasts and slice in half lengthwise to make two thin cutlets. Season both sides of the chicken breasts evenly with 1 teaspoon of kosher salt and the freshly ground black pepper then dredge each breast in the flour, shaking off any excess.
- Heat 2 tablespoons butter with the canola oil in a large skillet (do not use non-stick) over medium-high heat. Add the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and cover with foil.
- Return the skillet to medium heat. Add the shallot and cook, stirring for 1 minute. Add the wine and cook for 1 minute, while scraping the pan. Then add the chicken stock and bring to a boil until the liquid reduces by half, about 2 minutes. Whisk in the cream and cook for 1 minute. Remove from heat and which in the remaining tablespoon of butter and the Dijon mustard. Stir in the remaining ½ teaspoon of salt and add the chicken breasts back to the skillet, spooning the sauce overtop. Top with chives before serving.
Notes
- Keep cooked chicken warm covered with foil or in a 200°F oven while making the sauce.
- Use a skillet without a non-stick coating to get good browning and effective deglazing.
- Fresh chopped chives add a mild onion flavor and color when sprinkled on the finished dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 14g | 5% |
| Protein | 40g | 80% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 167mg | 56% |
| Sodium | 1317mg | 55% |
| Potassium | 820mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 826IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
