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| Home -> [Chicken, Entrees, Poultry] -> [Chicken dijonnaise Recipe] |
Chicken dijonnaise
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Entrees, Poultry |
Rating: |
0 |
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Ingredients:
| 2
| | Whole chicken breasts | | 3
| tbsp | Butter or margarine | | 1/4
| cup | Chopped onion | | 1/2
| cup | Dry white wine | | 2
| tbsp | Dijon-style mustard | | 1 1/2
| cup | Whipping cream | | 1
| dash | Dried rosemary, crushed | | 1
| dash | Dried thyme, crushed | | 1
| dash | Dried tarragon, crushed | | | Salt, pepper |
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Procedures:
| 1 | Bone skin and split chicken breasts, then flatten into cutlets. | | 2 | Saute chicken in 2 tablespoons butter until cooked on both sides. | | 3 | Remove from pan and keep warm. | | 4 | Melt remaining butter in skillet. | | 5 | Add onion and cook until tender. | | 6 | Add wine and mustard and simmer until mixture is reduced by half. | | 7 | Add whipping cream and simmer until sauce is thick enough to coat spoon. | | 8 | Strain, then add rosemary, thyme and tarragon. | | 9 | Season to taste with salt and pepper. | | 10 | Pour over chicken breasts |
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