The Dish | Dijon Chicken

This is one of my easy go-to weeknight meals — from a long ago NY Times cookbook. I recommend serving it with a grain — rice or polenta — and a big leafy green salad.

INGREDIENTS:
  • 2 lbs boneless chicken breasts
  • ⅓ cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 small onion or half a larger one, finely chopped
  • ½ cup white wine
  • ½ cup Dijon mustard (I use Grey Poupon Country Dijon)
  • ½ cup heavy cream
  • 1 stick butter
  • salt and pepper to taste
  • ½ cup chopped tomatoes to serve on top
DIRECTIONS:
  • Mix flour, salt and pepper on a shallow plate and dredge chicken breasts in mixture. Save remaining flour, salt and pepper to add to the sauce later to thicken it.
  • Using medium heat, melt ½ stick of butter in a sauté pan, and sauté chopped onions until soft.
  • Add dredged chicken breasts to pan with onions and sauté until lightly golden and cooked through. 
  • Remove chicken pieces from the pan and set aside for a minute. (Some onion pieces will stick to chicken, some will stay in pan which is a-okay)
  • Pour in ½ cup white wine and bring to a boil. Let it reduce a little. Stir in Dijon mustard and heavy cream, and whisk in butter. 
  • Add salt and pepper to sauce. Taste sauce and adjust as needed (sometimes I add a little more butter, or mustard or cream).
  • Return chicken to the pan and cover with sauce. Let chicken warm back up in the sauce on heat for 3-5 minutes.
  • Plate chicken and put extra sauce on top. Sprinkle with chopped tomatoes.
  • Serve with rice or polenta on the side.  

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