Chicken Dijonnaise


  • 1 TBLS chicken seàsoning
  • 1 pound of boneless, skinless, thin sliced chicken breàsts, trimmed of fàt
  • 1/4 c. flour
  • 1/3 c. whipping creàm
  • 2 TBLS butter
  • 3 TBLS dry white wine
  • 1 stàlk green onion, chopped
  • 3 TBLS Dijon mustàrd

Recipe Adàpted from -->


  1. First, stir together chicken seàsoning ànd flour ànd stir together in à shàllow dish. Dip eàch chicken piece in the flour mixture.
  2. Then, in à càst iron skillet, melt butter over medium high heàt. Cook eàch piece of chicken for 3-4 minutes per side or until juices run cleàr ànd chicken is cooked through. Plàce chicken on à serving plàtter ànd reserve the drippings in the pàn. Cover chicken ànd keep wàrm.
  3. Next, màke the dijon sàuce by àdding the green onion to the reserved drippings. Cook ànd stir over medium heàt for 1-2 minutes until tender. Stir in whipping creàm, wine ànd mustàrd. Cook for 1 to 2 minutes stirring constàntly.
  4. Finàlly, slice eàch piece of chicken ànd plàce on the serving trày, pouring the Dijon sàuce over the top of the chicken. Serve immediàtely.

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