How To make Chicken Dijonnaise
2 Whole chicken breasts
3 tb Butter or margarine
1/4 c Chopped onion
1/2 c Dry white wine
2 tb Dijon-style mustard
1 1/2 c Whipping cream
1 ds Dried rosemary; crushed
1 ds Dried thyme; crushed
1 ds Dried tarragon; crushed
Salt, pepper Bone skin and split chicken breasts, then flatten into cutlets. Saute chicken in 2 tablespoons butter until cooked on both sides. Remove from pan and keep warm. Melt remaining butter in skillet. Add onion and cook until tender. Add wine and mustard and simmer until mixture is reduced by half. Add whipping cream and simmer until sauce is thick enough to coat spoon. Strain, then add rosemary, thyme and tarragon. Season to taste with salt and pepper. Pour over chicken breasts.
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Creamy Chicken Dijon Recipe
I love the flavours and textures in this creamy chicken dijon recipe. We’ve got the comforting warmth of the cream and Dijon mustard with the crispy saltiness of the bacon, the lovely buttery-ness of the fresh kale and the crunch of those crumbled pecans. Each bite is a little bit different!
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Creamy Dijon Chicken
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How to make Creamy Dijon Chicken
Ingredients
For Chicken Marination
4-5 pieces of boneless chicken Thighs
1 teaspoon Paprika
1 teaspoon black pepper
1 teaspoon salt
Olive oil
For Cream Garlic Sauce
1 medium size yellow onion finely chopped
1 ½ cups heavy cream or half & half
½ cup chicken broth stock
½ cup dry white wine
4 tablespoons of olive oil
2 tablespoons of unsalted butter (Optional)
1 tablespoon minced garlic
2 tablespoon Dijon mustard
Fresh chopped parsley
1 teaspoon Dried thyme
1 teaspoon Dried rosemary
2 cups of baby spinach
Instructions
1. Perp the seasoning together using all spices listed in the ingredients list.
2. Season the chicken thighs with seasoning and olive oil.
3. Heat a 12-inch pan (mid-high heat) and add some olive oil, approx 4 tbsp.
4. Place the Chicken thighs in the pan and cook until the internal temp for the Chicken is 170-175 degrees F to improve the flavor and tenderness.
5. To prepare the creamy dijon sauce, use the same pan. Add yellow onion and cook till light brown, 2-3 min.
6. The next step is to add minced garlic and cook it for about 1 min. Then add Thyme, rosemary, and parsley and stir.
7. Add chicken broth stock and dry white wine. Mix the sauce and let it simmer for about 2 mins. Then add the heavy cream, mix the sauce, and simmer for 2 mins.
8. Add Dijon Mustard and mix it well. Once the sauce thickens, add baby spinach and let it cook for about a min.
9. Place the chicken thighs back into the sauce and serve the Chicken plus creamy sauce with some rice. Enjoy!!
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Chicken Dijonnaise Recipe
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One Pan Chicken Dijon
A quick one-pan chicken recipe with flavourful Dijon mustard, sour cream and tarragon.
Recipe:
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All rights reserved.
CHICKEN DIJON (POULET DIJONNAISE) - How to Make this Delicious Chicken Dijon!
Chicken Dijon (aka: Poulet Dijonnaise, or Poulet à la Moutarde) is a traditional French dish from the Bourgogne-Franche-Comté region of France. Chicken breasts are pan seared, then bathed in a shallot, wine, and mustard cream sauce filled with fresh and dried herbs. The chicken is finished in this lovely unctuous sauce and will have you coming back for more. This recipe is also keto and gluten free!
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Chicken Dijonnaise recipe
Chicken Dijonnaise recipe