Chicken Dijonnaise
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 tablespoons butter
- 2 tablespoons flour
- 4 boneless skinless chicken breasts
- 1 yellow onion, thinly sliced
- 1 cup mushroom, sliced
- 4 garlic cloves, minced
- 8 ounces canned artichoke hearts
- 1 cup white wine
- 1 tablespoon Dijon mustard
- 1⁄2 cup heavy cream
directions
- 1. Dredge chicken breasts in flour and then lightly brown in butter.
- 2. Remove chicken, then slowly cook the onions and garlic until they are soft and sweet.
- 3. Return chicken to pan, add mushrooms, and cook until mushrooms are soft. (Sometimes you need to add a little more butter).
- 4. Combine wine and mustard and add to skillet along with the artichokes. Raise heat and boil to reduce by half.
- 5.; Add cream, and cook and stir until it becomes a thick, caramel-colored sauce.
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Reviews
-
First things first, there are no instructions as to where to add the garlic and artichokes. I sauteed the garlic with the onions. The artichokes went in when the wine and half and half were added. I used Grey Poupon (sp?) but next time I will use a grainier mustard. It definitely needs more flavor. Spring PAC 2011.
RECIPE SUBMITTED BY
Amy Martin KV
United States