Thursday, April 28, 2011

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Dijon Chicken

I saw a recipe for Dijon Chicken somewhere and cut the recipe out to save for later. This was Sunday. I have no clue what I did with the recipe and this is what I wanted for dinner on Monday. I found this recipe which seemed similar enough. The chicken was delicious and the sauce was truly perfection, all golden in color and Dijon mustard in flavor. Simple dish and quick to make. Definitely a keeper.

Dijon Chicken
Source: Adapted from Janet Schaufele on

2 skinless, boneless chicken breasts
3 tablespoons butter
1/4 tsp minced garlic
1 tablespoons all-purpose flour
1/2 cup chicken broth
1/4 cup heavy cream
1 tablespoons Dijon-style prepared mustard

Season the chicken with salt and pepper.

In a large skillet over medium heat melt the butter. Add the garlic and cook until clear, about a minute or two.  Brown chicken in butter for about 15 minutes or until cooked through and juices run clear. Remove from skillet and place on plates.

Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 2-3 minutes or until sauce is a little thick. Stir in mustard and heat through.

Pour mustard sauce over chicken breasts.

Serve and enjoy!

1 comment:

I Sing In The Kitchen said...

I love Dijon anything, especially a dish as quick as this.

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