Recipe by Jezski
Elegant, creamy and delicious. Quick to make. A pinch of rosemary, thyme or tarragon can be added, if to your taste. Spoon over puff pastry patty shells for company. Or over noodles, pasta, or mashed potatoes for an upscale family dinner. From my "Olde Recipe" files.
Top Review by **Tinkerbell**
This is a super easy and, as you say, an elegant recipe! I think my family enjoyed it just a tad more than I did, but I just have a hard time with white sauces in general. Flavor was great! I had a spicy Dijon that I used in it and had chicken thighs instead of breasts. I served it over recipe #305974 (Rachael Ray's Rice Pilaf). Delicious! Thanks for sharing with us Jezski! Made & enjoyed for Let's P-A-R-T-Y! tag game. :)
- 2 onions, chopped
- 1 garlic clove, minced (optional)
- 1⁄4 cup butter
- 3 boned whole chicken breasts, cut into 1-inch pieces
- 2 tablespoons Dijon mustard
- 1 cup sour cream
- salt and pepper, if needed
- dry white wine or a little sherry wine, just a splash, to taste
- parsley sprig
Directions See How It's Made
- Saute or sweat onions and garlic in butter until onion is soft.
- Remove onions
- Add chicken to skillet along with a little more butter if needed, and cook and stir until chicken is opaque and cooked through, about 5 minutes. Do not overcook.
- Add the cooked onions and the mustard and cook and stir for 1 minute.
- Add sour cream, salt and pepper to taste.
- Add a little dry white wine or sherry or milk or cream to thin the sauce a little. Stir together for 1 or 2 minutes or until heated through but do not boil.
- Serve over favorite noodles and sprinkle with chopped parsley.