Chicken Dijon
Recipes Chicken Main Dish Quick and Easy
Description
Make a chicken dish that's good, simple, filling, with an awesome mustard and shallot sauce. It's great for company, celebrating a special occasion or an everyday dish.
Ingredients
3 skinless, boneless chicken breasts (halved lengthwise to create 6 thin cutlets)
salt and black pepper
1/2 c. flour
olive oil
3 T. unsalted butter, divided
4 shallots, finely minced
4 cloves garlic, minced
1 t. Herbes de Provence seasoning
pinch white pepper
1/4 c. white wine, like Pinot Grigio
1/4 c. Dijon mustard
1 1/2 c. chicken stock
1 c. baby spinach leaves, packed
Directions
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Season chicken cutlets with salt and pepper.
Add flour to a large, shallow bowl; press each cutlet into the flour on both sides, shaking off excess; place on a platter; repeat until all chicken is coated.
Place a large skillet over medium-high heat; add about 3 T. olive oil or enough to sear the chicken breasts.
When oil is shimmering, place breasts in the oil, working in batches if necessary, and sear on the first side for about 3 - 4 minutes, or until golden. Flip chicken over; sear on the second side for about 3 minutes; remove from the skillet; transfer to a platter. Repeat until all chicken breasts are seared.
Into the same skillet, add 2 T. butter; when melted, add finely minced shallots, stirring them in the butter until softened and lightly browned, scraping up the brown bits from the bottom of the skillet, about 1 minute.
Add in garlic, Herbes de Provence and white pepper; stir for about 30 seconds, or just until aromatic.
Pour in white wine; allow it to bubble up and reduce for about 30 seconds. Whisk in the Dijon mustard until well blended, about 30 seconds, followed by the chicken stock, whisking to blend.
Allow sauce to gently simmer and slightly reduce for about 3 - 4 minutes; remove from heat. Whisk in the remaining 1 T. butter until completely blended in and dissolved. Add the spinach, stirring a bit to help it wilt into the sauce.
When the spinach is wilted, nestle the chicken cutlets into the sauce, spooning some sauce over them. Allow the chicken to rest in the sauce for 4 - 5 minutes.
Season to taste with salt and pepper.
Serve with mashed potatoes, rice or egg noodles and your favorite vegetable.
4-6 servings.