Chicken Dijon Recipe

  • on April 12, 2017
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Chicken Dijon Recipe

Chicken Dijon Recipe

 

Chicken Dijon Recipe

Chicken Dijon Recipe

 

As a change to the complex recipes this one uses easily available ingredients with a moderate amount of time to make the delightful creamy chicken Dijon. There are so many available mustard varieties in the market; pick your favorite one. Here this recipe uses the delicious addition of Dijon to complement chicken which will earn a place in your chicken repertoire.

Recipe Info:

      Servings: 4

      Preparation time: 10 minutes

      Cooking time: 20 minutes

Ingredients:

      4 boneless and skinless chicken breasts

      3 tablespoons olive/canola oil

      ¼ cup heavy cream

      ½ cup chicken broth (homemade, low sodium is preferred)

      Salt to your taste

      ½ teaspoon freshly ground black pepper

      1 large garlic clove (minced)

      1 medium sized onion (chopped)

      2 tablespoons Dijon mustard

      2 tablespoons fresh thyme (chopped)

 

Rinse chicken breasts under running water; using paper towels to dry off the excess.

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Wrap a chicken breast loosely in a wax paper or plastic wrap. Take a meat mallet; Pound lightly with the flat side of meat mallet to ¼ inch thickness. Repeat the process for all the pieces. Season it with ½ teaspoon of freshly ground black pepper and salt.

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Heat half amount of olive oil in a non stick skillet over medium-high flame. Add minced garlic to the hot oil; Sauté for 5 seconds until fragrant. With the help of tongs carefully lower chicken pieces into the oil as a single layer. Working in batches cook for 8 minutes (4 minutes on each side) turning once during the process until golden brown; do not crowd the skillet. Transfer browned chicken to a plate. Repeat the process for remaining batches.

Image result for season chicken breast

Add remaining olive oil to the skillet; sauté finely chopped onions in the oil until soft and lightly colored.

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Add ½ cup chicken broth with 2 tablespoons of Dijon mustard and 1 tablespoon chopped thyme to the onions; stir to mix well; bring to a boil. Adjust heat to low. Return chicken back to the skillet and cook for 12 minutes until chicken cooks through. Transfer chicken to a serving bowl; while stirring continuously add ¼ cup of heavy cream to the sauce. Continue to stir until sauce gets desired consistency. Taste it along the way; adjust spices and quantities if it needed. Pour the sauce over chicken; use remaining thyme to make it more presentable. Drizzle 1 teaspoon of lemon juice over the chicken (optional). Serve hot over rice with steamed broccoli/vegetables. It also goes well with crusty bread and mashed potatoes.

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Notes & Tips:

      Use cutlets to reduce preparation time.

      This recipe works for beef, pork and turkey.

      Chicken broth can be substituted by white wine/dry vermouth

      Skip heavy cream if you are okay with thin consistency of the sauce or use half and half/low-fat cream

      For a variation use tarragon instead of thyme.

      For baked version omit chicken broth and heavy cream; mix all the listed ingredients except chicken in a large bowl; toss chicken into the mix and coat well. Bake at 350 degrees F for 20 minutes.

 

 

 

Article Categories:
Chicken

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