This simple Dijon chicken recipe is made with juicy chicken breasts and the most delicious white wine and Dijon mustard cream sauce for a quick and easy, yet sophisticated dinner you can even throw together on a weeknight.
Course Main Course
Cuisine French
Keyword Dijon chicken
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 552kcal
Ingredients
1 ½poundsboneless, skinless chicken breasts, or two whole chicken breasts
1 ½teaspoonskosher salt, divided
1teaspoonfreshly ground black pepper
⅓cupall-purpose flour
3tablespoonsbutter, divided
2tablespoonscanola oil
1shallot, thinly sliced or finely chopped (about 6 tablespoons)
Trim any excess fat from the chicken breasts and slice in half lengthwise to make two thin cutlets. Season both sides of the chicken breasts evenly with 1 teaspoon of kosher salt and the freshly ground black pepper then dredge each breast in the flour, shaking off any excess.
Heat 2 tablespoons butter with the canola oil in a large skillet (do not use non-stick) over medium-high heat. Add the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and cover with foil.
Return the skillet to medium heat. Add the shallot and cook, stirring for 1 minute. Add the wine and cook for 1 minute, while scraping the pan. Then add the chicken stock and bring to a boil until the liquid reduces by half, about 2 minutes. Whisk in the cream and cook for 1 minute. Remove from heat and which in the remaining tablespoon of butter and the Dijon mustard. Stir in the remaining ½ teaspoon of salt and add the chicken breasts back to the skillet, spooning the sauce overtop. Top with chives before serving.
Notes
Keep the cooked chicken breasts warm while the sauce cooks by plating on a platter and covering with aluminum foil, or place in a 200°F oven.