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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Parmesan with Dijon Sauce Recipe

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This recipe for Chicken Parmesan with Dijon Sauce is from Calvary Chapel Myrtle Beach 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:  
6 Chicken breast halves
1 cup butter
1 tablespoon fresh garlic, minced
½ teaspoon thyme
2 tablespoons Dijon mustard
½ cup Parmesan cheese, freshly shredded
¼ cup fresh parsley, minced
1 ½ cup bread crumbs

Dijon Sauce:
2 Tablespoons Dijon mustard
1 ¼ cups Hellman’s mayonnaise
½ cup sour cream, full fat
1 clove fresh garlic, minced
Directions:
Directions:
Melt butter over low heat, add garlic and thyme, let simmer 1 – 3 minutes. Remove from heat and whisk in Dijon mustard. Let it cool to touch, but do not allow to set. Whip vigorously until mixture thickens and becomes smooth and creamy. Mix cheese, parsley, and bread crumbs together. Dip chicken in Dijon marinade, covering all surfaces. Then dredge well with parmesan breading, packing crumbs onto chicken to coat thoroughly. Place chicken pieces on a shallow pan a few inches apart. Cover with plastic wrap and chill for 2 hours or overnight to set breading. Preheat oven to 350º F. Brown on a non-stick griddle, then place in oven to roast for 10 minutes. Garnish with thyme and more parsley. Serve with your favorite pasta and marinara sauce or serve with Dijon Sauce, below.

Dijon Sauce: Mix all ingredients together and serve in ramekins.

 

 

 

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