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.
Preparation time: 10 minutes
Cooking time: 20 minutes
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.
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.
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.
Add remaining olive oil to the skillet; sauté finely chopped onions in the oil until soft and lightly colored.
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.
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.