Creamy Dijon Chicken
There are few things I enjoy more than trying a new recipe, and when the recipe ends up turning out even BETTER than expected, that’s a home run. Even if you’re not a huge Dijon mustard fan, you’ll still be seriously impressed with this dish. The Dijon flavor is not at all overpowering, and it blends perfectly with the rosemary and shallots to form a perfect cream sauce that has just the right consistency. When a recipe turns out as good as this one did, it truly inspires me to continue trying new things. It’s too easy to get bogged down by the same routine because new recipes require thinking and effort-and don’t we do enough of that during the day? But this one takes very little concentration and is ready very quickly. And when you taste it you’ll feel like a gourmet chef! One thing I will accuse myself of is putting too many ingredients into things when I’m winging it in the kitchen. This recipe forced me to stick to the basics and goes to show that you don’t need a ton of ingredients to make a delicious dish- quite the contrary actually. The next time I make this sauce, I’m SOOO spooning it over some fresh salmon… my mouth is watering already.
- 2 Large Boneless Chicken Breasts
- ¼ cup flour (optional)
- 1 tablespoon olive oil
- 3 tablespoons shallots, chopped
- ½ cup chicken broth
- 1 teaspoon dry rosemary
- 3 tablespoons heavy cream
- 2 teaspoons Dijon mustard
- Place chicken between 2 sheets of wax paper and pound to ½ inch thick. Sprinkle with salt/pepper (I used freshly grinded peppercorn, delish). Coat lightly with flour (optional, but gives the chicken a nice texture and adds a little more thickness to the sauce)
- Heat a large skillet over medium-high heat and coat with olive oil. Add chicken and sautee for 3 minutes on each side or until done. Towards the end, decrease heat slightly and add the shallots.
- Remove the chicken and place on a serving platter. Continue to cook the shallots and add the chicken broth and rosemary. Cook for 2 minutes.
- Stir in heavy cream and cook for 2 more minutes. Mix in Dijon mustard and turn off heat. Spoon the sauce over the chicken and serve with a vegetable and side, (I recommend asparagus and cheesy rice with broccoli pieces!)
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