Chicken Dijon141 Reviews
“Baked chicken in a creamy Dijon sauce.” - by Janet Schaufele
Original recipe yields 4 servings
- In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.
- Preheat oven to 150 degrees F (65 degrees C).
- Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.
- Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!
Amount Per Serving (4 total)
- 268 cal
- 13.6 g
- 5.9 g
Based on a 2,000 calorie diet
Reviews (141)Rate This Recipe
"As written, this recipe is worthy of two stars, as there is not much flavor going on here. The recipe noticeably is absent of any seasonings, including salt and pepper. With my modifications, however,..." See more I'd call this 4 stars--much better. I dredged the chicken in flour seasoned with Montreal Chicken Seasoning before browning, but added no flour to the sauce as I knew it wouldn't be necessary. After removing the chicken from the pan, I sauteed shallots and minced garlic before adding the broth, half and half, some white wine, and the Dijon. As the sauce reduced I added some chopped, fresh tarragon for added dimension and flavor which really worked nicely. I admit the end result was probably a different dish, albeit a better one. "
"I'm sure this is a great recipe alone, but I used it as a base to recreate one of my favorite restaurants dishes. I seasoned the chicken with lemon-pepper seasoning & then followed the rest of the sa..." See moreuce prep. I then placed the chicken on a bed of cooked spinach, topped with the sauce & provolone cheese. Then I baked it for a few minutes to melt the cheese. To die for!"
"Although there was no reason for the chicken to be placed on a warmed plate, or in the oven afterward, this recipe was wonderful! Once the chicken was sauteed, I merely set it aside and made the sauce..." See more. Once the sauce was done, I put the chicken back into the sauce pan and let it simmer. I did, of course add, onion and garlic powders along with black pepper and fresh rosemary. Great Janet and thanks so much for a fantastic recipe that my family loved!"
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