Chicken Dijon

This Chicken Dijon (French style mustard chicken) combines flavorful chicken breasts in a creamy dijon sauce.  The sauce is creamy, with a little tanginess to make it interesting.

Chicken Dijon takes it name from Dijon mustard, which in turn takes it name from the city of Dijon, in the Burgundy (Bourgogne-Franche-Comté) region of France.

What to serve next to Chicken Dijon

Some excellent side dishes to serve next to Chicken Dijon are Garlic Mashed Potatoes and Haricot Verts (French Green Beans).

The dijon sauce makes a perfect gravy for mashed potatoes.

Ingredients

• 4-5 chicken breasts
• 3 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon mustard powder
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1/3 cup chopped shallots
• 1/3 cup chopped yellow onions
• 1 tablespoon minced garlic
• 1/2 cup white wine
• 1 cup chicken broth or stock
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 2 teaspoons fresh dill weed
• 1 teaspoon fresh parsley

How to make Chicken Dijon

• Pound the chicken with a meat tenderizer  or rolling pin to even out the size of each breast.  You want each piece to be around 1-1/2 inches in thickness.
• Combine the flour with the salt, pepper, paprika, onion powder, and garlic powder.  Drag with piece of chicken in the flour mixture.  This flour will help thicken the sauce.

• Heat the oil in a large pan or casserole dish.  On medium heat, cook the chicken breasts for 3 minutes per side.  Remove the chicken from the pan and set aside.

• In the same pan, add butter and then the shallots and onions.  On low-medium, cook them for about 5 minutes, or until they begin to soften.

• Add the garlic and cook for an additional minute.

• Pour in the wine and cook until it reduces by half.

• Add the chicken broth, along with the chicken.  Turn heat back up to medium.  Cook for 15 minutes.

• Stir the mustard with the cream.  Lower the heat to low-medium.  Pour the mixture over the chicken.  Cook for an additional 10 minutes.  The sauce should be a thick gravy at this point.

• Add the herbs de Provence, fresh dill, and fresh parsley.

Serve with your favorite sides and enjoy.

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Chicken Dijon

This Chicken Dijon (French style mustard chicken) combines flavorful chicken breasts in a creamy dijon sauce.

Course Main Course

Cuisine French

Keyword Chicken

Ingredients

• 4-5 chicken breasts
• 3 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon mustard powder
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1/3 cup chopped shallots
• 1/3 cup chopped yellow onions
• 1 tablespoon minced garlic
• 1/2 cup white wine
• 1 cup chicken broth or stock
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1/4 teaspoon Herbs de Provence
• 2 teaspoons fresh dill weed
• 1 teaspoon fresh parsley

Instructions

1. Pound the chicken with a meat tenderizer  or rolling pin to even out the size of each breast.  You want each piece to be around 1-1/2 inches in thickness.

2. Combine the flour with the salt, pepper, paprika, onion powder, and garlic powder.  Drag with piece of chicken in the flour mixture.

3. Heat the oil in a large pan or casserole dish.  On medium heat, cook the chicken breasts for 3 minutes per side.  Remove the chicken from the pan and set aside.
4. In the same pan, add butter and then the shallots and onions.  On low-medium, cook them for about 5 minutes, or until they begin to soften.
5. Add the garlic and cook for an additional minute.
6. Pour in the wine and cook until it reduces by half.
7. Add the chicken broth, along with the chicken.  Turn heat back up to medium.  Cook for 15 minutes.
8. Stir the mustard with the cream.  Lower the heat to low-medium.  Pour the mixture over the chicken.  Cook for an additional 10 minutes.
9. Add the herbs de Provence, fresh dill, and fresh parsley.

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