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CHICKEN DIJON Recipe

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This recipe for CHICKEN DIJON, by , is from The Johnikin 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!

Contributor:  
Contributor:  
Patricia Johnikin

Category:
Category:

Ingredients:  
Ingredients:  
Make this dish with boneless chicken breasts or whole cut-up chicken parts—just be sure to adjust cooking times accordingly, since bone-in chicken requires a longer cook time.

2 tablespoons olive oil
4 boneless, skinless chicken breasts, pounded
Kosher salt
Freshly ground black pepper
8 ounces mushrooms, sliced
2 shallots, chopped (about ½ cup)
2 garlic cloves, minced
1 tablespoon fresh thyme leaves
¼ cup dry white wine
½ cup unsalted chicken stock
½ cup heavy cream
2 tablespoons Dijon or stone-ground mustard, or combination
Thyme leaves, for garnish

Directions:
Directions:
In a cast-iron or heavy skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Saute until golden brown on each side, 4–5 minutes per side. Remove from skillet and keep warm.

Reduce heat to medium. If necessary, add additional oil to the skillet and cook mushrooms and shallots until all of the liquid is released from the mushrooms and evaporated, about 5 minutes. Add garlic and thyme and cook an additional minute. Add the wine, stock, cream and mustard, and stir. Taste and adjust seasoning. Add chicken back to skillet and bring to a boil; lower heat, cover and simmer until sauce thickens, about 5 minutes. Garnish with thyme leaves and serve from skillet.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This classic French entree, also known as poulet à la moutarde, is both elegant and easy to make.
TGRN

 

 

 

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