Prep 5 mins
Cook 30 mins
Dijon, cream and dill combine in a smooth sauce, perfect over breaded chicken cutlets.
- 1 medium onion, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 3 tablespoons Dijon mustard
- 1 tablespoon dried chopped dill weed (not seed)
- Place chopped onion in sauce pan with chicken broth, and boil on medium high heat until most broth is absorbed and onions are thoroughly soft. Add heavy cream, reduce heat to medium, and reduce by approximately 1/4, or until mixture is of the consistency you want for sauce. Stir in mustard and chopped dill and serve.