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Chicken in Dijon Cream Recipe

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This recipe for Chicken in Dijon Cream is from The White Family Cookbook Project, 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:  
4 boneless, skinless chicken breast halves (2lbs)
1/2 plus 1/4 tsp kosher salt
1 tbsp extra-virgin olive oil
1/2 tbsp unsalted butter
1/2 small onion, minced
1/4 cup dry white wine
1 cup chicken stock
1 tbsp Dijon mustard
1/4 cup heavy cream
1 1/2 tsp chopped fresh thyme
1 1/2 tsp chopped fresh tarragon
Directions:
Directions:
On a large cutting board, place chicken between sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until meat is an even 1/2 inch in thickness. Season chicken with 1/2 tsp salt (1/4 tsp on each side).

Heat a large skillet over medium-high heat. Coat with oil, then add butter. When butter is foamy but not brown, add half the chicken. Cook until browned, about 3 minutes. Flip chicken and cook until browned but not cooked through, about 2 additional minutes. Transfer to a plate. Repeat with remaining chicken.

Add onion to skillet. Cook 1 minute, scraping brown bits from pan. Add wine and cook until reduced by half, about 1 minute, then add stock. Simmer 1 minute.

Whisk in mustard and cook 1 minute. Stir in cream and remaining 1/4 tsp salt. Bring to a boil;reduce heat to a simmer, then add chicken back to pan with its juices. Simmer until chicken is cooked through, about 2 minutes. Stir in thyme and tarragon.

 

 

 

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