Dijon Mustard Chicken

4
Servings
5m
Prep Time
25m
Cook Time
30m
Ready In

Recipe: #35711

September 17, 2020



"If you like Dijon this is for you. I use one chicken thigh per person but you might want to use two."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (243.8 g)
  • Calories 454.3
  • Total Fat - 36.6 g
  • Saturated Fat - 16 g
  • Cholesterol - 162.2 mg
  • Sodium - 592 mg
  • Total Carbohydrate - 8.9 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.7 g
  • Protein - 21.2 g
  • Calcium - 35 mg
  • Iron - 1.3 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.1 mg

Step 1

Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.

Step 2

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.

Step 3

Add in the remaining butter and shallots. Saute until the shallots soften.

Step 4

Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.

Step 5

Add in the chicken broth, mustard, heavy cream, salt and pepper.

Step 6

Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens. Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through. Sprinkle with parsley and serve!

Tips & Variations


No special items needed.

Related

TeresaS

So yummy...I used one breast and two thighs...for the hubby and I to share...we haven't had thighs in a long time...neither one of us really care for the soft texture of thighs...so in the future breast is it...we did love the flavor of this dish...I served it over rice with some of the tasty sauce...made for "FYC" tag game...

review by:
(3 Jul 2021)

ellie

Wonderful skillet chicken dish that is also very easy -- forgot the parsley but otherwise made as directed for a very enjoyable dinner. Thanks for sharing!

review by:
(20 Mar 2021)

lazyme

Yum. Good chicken. It was simple and good. I used onions rather than shallots because I had those on hand. And I garnished with basil which worked really well with the Dijon. The sauce was really good. Thanks for sharing this nice keeper, Michele.

review by:
(6 Oct 2020)