Chicken Dijonnaise

"This is one of my family's all-time favorite recipes. From a random book-club cookbook called 101 Best Chicken Recipes. I made a few changes to the technique. Sometimes I double the sauce and serve over white rice."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes