Chicken Dijon recipe
One of my favorite go to chicken recipes. Enjoy!
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| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 4 skinless boneless chicken breasts
- 4 tablespoons butter
- 3/4 cup heavy cream
- 1/2 cup white wine
- 1 teaspoon mustard
- 2 tablespoons parsley chopped
Ingredients
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Instructions
- Melt butter into a large sauté pan.
- Season chicken on both sides with salt and pepper.
- Turn the heat on the pan up to high, add chicken and sear on one side until golden brown. Turn over and do the same to the other side. (approximately minutes per side) Turn the heat to medium, and sauté until cooked through. Remove from pan.
- In the same sauté pan, add white wine to deglaze. Continue cooking until the liquids have reduced to about half. Add heavy cream. Bring to a low boil. Turn down heat and add mustard and chopped parsley. Stir to combine.
- Season with salt and pepper to taste. Pour sauce over chicken or add chicken back to pan.
Recipe Notes
Saute: To cook quickly in a pan on top of the stove until the food is browned. It is often done in a small, shallow pan called a sauté pan.
Sear: To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove.
Deglaze: After foods are fried or cooked in a skillet or pan in the oven, the pan is deglazed. This means liquid is added to loosen and dissolve the brown bits and pan drippings at the bottom of the pan that form during cooking and basting. This pulls all the flavor possible out of the cooking process. Deglazing liquid is usually broth, a marinade, or wine.
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