Cherry Dijon Chicken

"From (cherry mustard chicken). I really liked this dish but my kids and DH, while they liked the chicken, weren't into the sauce- too much Dijon flavor for them. I used boneless, skinless thighs and served the sauce on the side."
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Ready In:




  • Sprinkle chicken with salt and pepper, then lightly toss in flour. Shake off excess.
  • Heat half the butter and oil in large skillet over medium heat. Add half the chicken. Cook 8 to 10 minutes, turning occasionally, until chicken is golden and cooked through. Remove to platter and keep warm.
  • Repeat with remaining butter, oil and chicken.
  • Stir wine, chicken broth and mustard into skillet, scraping up browned bits.
  • In small bowl, mix cornstarch, vinegar and water. Stir into skillet. Add cherries and boil mixture, stirring until sauce thickens, 1 to 2 minutes.
  • Stir in green onion.
  • Pour sauce over chicken and serve.

Questions & Replies

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  1. Very, very good. The flavors go incredibly well together! We will make this any time cherries are in season.


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