Dijon Chicken

Tools

By Chef Jim

Story Published: Aug 5, 2009 at 7:36 AM MST

Story Updated: Sep 2, 2009 at 7:29 AM MST

4 large chicken breasts, boneless and skinless
3 Tbsp. butter
1/4 cup onion, finely diced
1/2 cup dry white wine
2 Tbsp. Dijon mustard
1 cup of cream
1/2 teaspoon each of dried rosemary, thyme and tarragon

Pound chicken breasts to one-quarter inch thick.

Heat 2 Tbsp. of the butter in a large skillet over medium high heat. Sauté chicken in a single layer (do this in batches if necessary) until lightly browned. Lower the heat to keep the butter from burning (or add some vegetable oil to raise the smoke point of the butter). Remove the chicken after browning and place on a plate and cover with aluminum foil while you make the sauce.

Melt the remaining butter in the same skillet. Add the onion and cook until tender. Stir occasionally. Add wine and mustard and simmer until the mixture is reduced by one half. Add cream and simmer until sauce is thick enough to coat the back of a spoon.

Strain the sauce, and return it to the pan and then add the dried herbs. Season to taste with salt and pepper. Simmer 2 minutes longer and add the chicken, coating well before serving.

Your Weather Authority

Icon
Current Temp 18.0 °F
Overcast
Wind : Northeast at
9.2 mph
Humidity : 88 %
Pressure : 30.25 in
More Weather

Party America Sky Cam

More Weather

On Demand

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.

Links We Like