CHICKEN DIJONNAISE

What’s Chicken Dijonnaise?

 Chicken Dijonnaise is a savory, creamy delight of tender chicken breasts topped with a luxurious Dijon mustard sauce. With simple ingredients like green onions, white wine, and heavy cream, it is perfect for quick weekday meals or elegant dinners. The zesty Dijon mustard beautifully enhances the rich, creamy sauce, creating a dish that’s sure to impress.

  

Why this Chicken Dijonnaise?

You will fall head over heels for this Chicken Dijonnaise simply because:

• Easy and elegant Easy, and simple to prepare with gourmet flavor ideal for simple occasions.
• Velvety sauce: The mustard sauce is creamy and rich, balanced by the acidic white wine or broth, and adds flavor to every bite.
• Impressive and indulgent: A great dish to entertain guests or those craving comfort food at home, it never disappoints.

Ingredients for this Chicken Dijonnaise:

• 3-4 boneless chicken breasts.
• Sea salt.
• Fresh black pepper.
• ½ cup all-purpose flour or cornstarch
• 3 tablespoons butter.
• 2 tablespoons chopped green onions.
•  ⅓ cup heavy whipping cream.
•  ¼ cup white wine or lower-sodium chicken broth.
• ¼ cup Dijon mustard.

How to make this Chicken Dijonnaise?

1. Prepare the chicken:

 Lay chicken breasts between two layers of plastic wrap on a cutting board. Use a meat hammer to crush them to an even thickness (about ¾-1 inch).

Season both sides of the chicken with sea salt and freshly ground black pepper.

2. Coat the chicken:
   

   Put flour or cornstarch in a flat dish. Lightly coat each chicken breast in the flour, shaking off any excess.

3. Fry the chicken:
   

   Melt the butter in a large frying pan over medium heat. Once hot and bubbly, add the chicken.

Fry for 7–8 minutes on one side until golden brown. Flip the chicken and continue frying for another 5–7 minutes, or until the internal temperature reads 165°F (74°C). Then remove the chicken from the pan and cover it with aluminum foil to keep warm.

4. Prepare the sauce:

In the same pan, add ½ tablespoons chopped green onions for about 1 minute, stirring to avoid burning.

Stir in heavy cream, white wine (or chicken stock), and Dijon mustard. Whisk the mixture to a gentle boil, stirring constantly, and cook for 2-3 minutes until it thickens.

5. Serve the dish:

 Pour the creamy Dijon sauce over the cooked chicken breasts. Sprinkle with the remaining chopped green onions.

Serve immediately and enjoy!

6. More ideas for toppings:

• Garnish: Sprinkle fresh herbs or add lemon slices
• Caramelized onions: Place a small amount on top of the chicken breast to add flavor.
• Parmesan: Sprinkle some parmesan cheese for a gourmet finish.
• Vegetarian Option: Swap the chicken for firm tofu or tempeh for a plant-based variation.

7. Tools:

• Cutting board.
• Meat thermometer.
• Meat hammer.
• Large skillet frying pan.
• Knife.
• Flat dish or bowl.
• Measuring cups and spoons.
• Spatula.
• Whisk.
• Aluminum foil.
• Plastic wrap.

8. Tips:

• Even the thickness of the chicken breasts.
• Never skip seasoning the breasts.
• Glaze the pan with white wine or chicken broth.

What to Serve with this Chicken Dijonnaise?

• Starches: Potatoes, rice, pasta, or toasted bread.
• Vegetables: Steamed broccoli, green salad or carrots.

Enjoy your delicious Chicken Dijonnaise!

Frequently asked questions:

  Q: Can I make this dish with chicken thighs?

  A: Yes, you can use boneless chicken thighs! They’ll add more flavor and juiciness. They cook similarly to breasts, while bone-in thighs may take longer. 

  Q: Can I prepare the sauce in advance?

  A: Yes, you can make the sauce in advance! Prepare the Dijon sauce, let it cool, and store it in the fridge for up to 3 days. 

Instructions:

1. Place chicken breasts in between two sheets of plastic wrap on a cutting board. Use a mallet to crush them evenly until they reach a thickness of ¾ to 1 inch.
2. Season chicken well with salt and pepper.
3. Pour flour or cornstarch into a shallow bowl. Coat chicken breasts lightly in flour, covering both sides.
4. Heat a large frying pan over medium heat and melt the butter.
5. Place chicken breasts in a skillet and cook for 7 to 8 minutes. Turn the chicken over and cook for a further 5-7 minutes, or until the temperature reaches 165-174°F when measured at the center of the breast.
6. Transfer chicken to a platter and cover loosely with aluminum foil.
7. Add about 1½ tablespoons of chopped green onions to the pan and cook for 1 minute.
8. Pour in heavy cream and whisk in wine and mustard.
9. Bring the mixture to a boil, stirring continuously, and cook for 2-3 minutes.
10. Pour sauce over chicken and sprinkle with remaining green onions before serving.