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Sauted Chicken dijonaise and variations Recipe

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This recipe for Sauted Chicken dijonaise and variations is from Vernon 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:  
Boneless Chicken Breasts
butter
olive oil
salt and pepper
white wine
lemons
dijon mustard
parsley
Directions:
Directions:
Rinse and pound breasts to 1/2 inch thickness. Heat 2 tbl olive oil in skillet with 1 tbl butter until hot. Saute breasts until cooked through and golden.Remove from pan. Add 2-3 tbl butter to skillet until melted. Add tbl dijon mustard and whisk quickly until thickened. Thin and deglaze with a splash of white wine. Add breasts to sauce to reheat. Garnish with parsley. Serve immediately with noodles or rice.

Variations: Marsala: Use Marsala wine instead of white and eliminate dijon.
A La Greque: In place of mustard add 1/4 c. feta cheese
Personal Notes:
Personal Notes:
These dishes were a staple at Sea Side restaurant in Boston's Quincy Market where i worked while in graduate school in the late 70's. I made one of these for every dinner I cooked from 1977-1982. Just ask Steve. They are easy, fast, flexible and delicious.

 

 

 

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