5 from 75 votes
Dijon Chicken
Dijon Chicken consists of lightly floured chicken cutlets cooked in butter and oil, then served with a creamy Dijon mustard sauce made from shallots, white wine, chicken stock, and heavy cream. The sauce is finished with butter and fresh chives, providing a rich, tangy coating for the tender chicken breast pieces.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
552 kcal
Course:
Main Course
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 552
% 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.