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Chicken Dijon Recipe

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This recipe for Chicken Dijon is from The Chalupa/Kossmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Boneless and skinless chicken breast halves
1/4 tsp. salt
1/4 tsp freshly ground pepper
2 Tbsp olive oil
1/4 cup minced shallots
1/2 cup low sodium chicken broth
1 tbsp white wine, vermouth or cider vinegar
1 tbsp brandy or apple juice
2 tbsp chopped fresh tarragon or 1 tbsp dried
2 oz. reduced fat cream cheese softened
Directions:
Directions:
Slice each chicken breast in half lengthwise and put each piece between two pieces of waxed paper. With flat side of a meat mallet, pound chicken to 1/2 inch thickness. Sprinkle with salt and pepper.
Heat oil in a large heavy skillet over medium high heat until hot. Add chicken and cook about 7 minutes turning once, until browned on both sides. Place on a plate and cover loosely with foil to keep warm.
Add shallots to same skillet, cooking for about 30 seconds. Add broth, wine, brandy and mustard, stirring to scrape up any browned bits from bottom of skillet. Add tarragon and cream cheese, stirring to smooth and thicken sauce about 2 minutes. Return chicken and any accumulated juices to skillet. Cook 1 minute or until heated through. Serve chicken with sauce on top.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
By using reduced-fat cream cheese to finish the sauce instead of heavy cream provides similar richness and texture at a fraction of the calories and fat - a much healthier meal.

 

 

 

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