Creamy Dijon Chicken (Print Version)
Juicy chicken in a tangy mustard sauce with white wine and cream. Great for dinners with family or friends.
# Ingredients:
01 -
1 tablespoon of olive oil.
02 -
1 ounce of unsalted butter.
03 -
6 small chicken breasts, boneless and skinless (about 150g each).
04 -
A single banana shallot, sliced thinly.
05 -
Two cloves of garlic, crushed.
06 -
10 fluid ounces (300 ml) of white wine.
07 -
Two tablespoons of Dijon mustard.
08 -
300 ml (about 10 ounces) of heavy cream.
09 -
Salt to your liking.
10 -
Freshly cracked black pepper to taste.
11 -
Chopped fresh chives to sprinkle on top.
# Directions:
01 -
Warm up the butter along with the olive oil in a medium-heat skillet.
02 -
Lightly season the chicken with salt and pepper. Sear each piece for 3-4 minutes per side until golden.
03 -
Lift the chicken out of the pan and keep it on the side.
04 -
Toss in the shallots and cook for 60 seconds. Add the garlic next, letting it cook for another minute.
05 -
Drop the heat low, cover the pan, and give the shallots 5-10 minutes to soften up and take on a light golden hue.
06 -
Pour the white wine into the pan, bring it to a rolling boil, and reduce it by two-thirds over about 5 minutes.
07 -
Mix in the Dijon mustard and cream. Let it bubble gently for 3 or 4 minutes until the sauce starts to thicken.
08 -
Put the chicken back in, cover it up, and let it gently simmer for 15 minutes to cook through.
09 -
Dish up the chicken and sauce, topping it with a sprinkle of chives before serving.
# Notes:
01 -
Goes great alongside steamed veggies or a bowl of rice.
02 -
A creamy dish featuring chicken in a tangy sauce with white wine and Dijon mustard.