Chicken Dijon
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 16 ounces boneless skinless chicken breasts (4 4 ounce breasts)
- 1⁄4 cup unsalted butter
- 1 tablespoon olive oil
- 1⁄2 cup chicken broth
- 3⁄4 cup cream
- 1⁄2 cup madeira wine
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped parsley
- parsley (to garnish)
- flour
- salt
- fresh ground black pepper
directions
- Place the chicken breasts between plastic wrap and pound lightly with a meat mallet.
- Heat the butter and the olive oil in a large skillet over medium heat.
- Salt the chicken and dust it in flour.
- Sauté the chicken breasts in the butter browning on both sides, about 3 to 4 minutes on each side. Transfer to a warm plate.
- Pour in the Madeira. Allow to cook up and reduce.
- Add chicken stock, cook for about 2 minutes. Slowly add the cream stirring constantly.
- Add the Dijon mustard, stirring constantly until the sauce is smooth. Return the chicken to the pan and sprinkle with parsley.
- Heat through about 1 minute.
- Place 2 breasts on each plate. Pour some sauce over. Grate fresh black pepper over the top and garnish with parsley.
- Serve immediately.
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