Chicken Dijonnaise

 RSS    

During my days as a caterer, this dish never failed me. It was my most requested recipe for parties, big and small.

Easy to make up a few hours ahead, this dressed-up chicken saute has a tasty punch of Dijon mustard and fresh tarragon and thyme. (If you can't find fresh, use the dried.) The addition of cream tempers the tart mustard and gives the sauce the right balance.

Dijon mustard is a blending of fine-milled mustard seed flour and verjus, an unripened grape juice that gives the mustard a uniquely tart flavor. You can find jars of creamy Dijon mustard and also whole grain mustard sometimes called "a l'ancienne" or "en grains" at most markets. For this recipe I prefer the more rustic whole-grained variety that adds a welcome texture.

You can easily double or triple this recipe for a crowd; just make sure to use a larger skillet. You will also want the reduced liquid in step 2 to be doubled or tripled. When you are sauteing the chicken, make sure that each side is nicely browned so that the sauce takes on a robust flavor. Don't crowd the pan or the chicken will steam instead of brown. Serve this with roasted baby potatoes or vegetable rice.

Chicken Dijonnaise

Serves 4 to 6.

3 tablespoons unsalted butter

2 tablespoons oil

3 boneless, skinless chicken breasts halves, about 6 ounces each

2 medium shallots, finely chopped

1/2 cup white wine

1 cup chicken stock

2 medium cloves garlic, minced

3/4 cup whipping cream or creme fraiche

3 tablespoons whole grain Dijon mustard

1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried leaf

1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried leaf

Salt and ground white pepper, to taste

1 tablespoon chopped parsley, garnish

1. In large skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium-high heat. Add chicken breasts and saute over medium-high heat until golden brown on both sides; this ensures that the juices will be seared in. Remove from skillet to a dish and cover to keep warm.

2. Add remaining butter and oil to skillet and heat until foamy. Add shallots and saute about 2 minutes or until softened. Add wine, stock and garlic, and bring to boil. Boil until liquid is reduced to about 1/2 cup.

3. Whisk in cream and mustard and bring to boil. Cook until slightly thickened. Add tarragon, thyme, salt and pepper, and whisk well. Taste for seasoning.

4. Return chicken breasts and extra juice from chicken to skillet and cook about 5 minutes longer, until the chicken is opaque throughout, depending upon the thickness. Place on a platter and garnish with fresh parsley.

Advance Preparation:

May be prepared up to 2 hours ahead through Step 3 and kept at room temperature; keep chicken well covered.

 

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

 

 RSS    

MORE RECIPES:   DESSERT | PASTA | SEAFOOD | WOLFGANG PUCK

Recipes

 

More Recipes

Dress up Chicken with Chicken Dijonnaise - Recipe

Copyright © 2011, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.