Dijon Mustard Chicken
A tender chicken dish coated in a creamy mustard sauce with a hint of herbs, perfect for any occasion.
Equipment
- Large heavy-bottomed pan
- Plastic wrap or parchment paper
- Meat mallet or rolling pin
Ingredients
- 1 to 1 1/4 lbs boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil plus more for lightly coating chicken
- 1 tablespoon butter
- 1 cup sliced shallots
- 1/2 cup dry white wine or substitute with chicken stock
- 1/2 cup water
- 4 tablespoons Dijon mustard smooth, whole grain, or a mixture
- 1 teaspoon dried thyme
- 1/4 cup heavy cream
Instructions
- Prepare the chicken by lightly salting it and cutting each breast into three pieces. Pound each piece to about 1/4 inch thick.
- Heat olive oil and butter in a large pan over medium-high heat. Cook chicken pieces until browned on both sides, then remove and set aside.
- Add shallots to the same pan and cook until soft, about 5-6 minutes. Pour in white wine (or stock) and allow to evaporate.
- Add water, Dijon mustard, and thyme, and simmer until the sauce thickens slightly.
- Return the chicken to the pan, coating it in the sauce. Drizzle with heavy cream and adjust seasoning if needed.
- Serve hot with your choice of sides, garnished with fresh herbs if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.