Pound the chicken with meat mallet to a uniform thickness to ensure even cooking.
Pat the chicken dry and cook on medium-high heat so they’ll sear and brown nicely.
Do NOT clean the pan after pan-frying the chicken. Those browned bits and pieces add incredible flavor to the sauce.
After browning the onions and garlic in butter, the pan is deglazed with white wine. You can omit the wine you like and just double the amount of chicken broth.
If you want to cut back on fat, swap half and half for the heavy cream.
I used Italian seasoning but fresh/dried parsley or basil will work as well.
For a smooth, creamy sauce do not bring the sauce to a boil as the heavy cream might curdle or separate.
Ingredients
4 (4 ounces each) chicken breast, boneless and skinless
salt and pepper to taste
1 tablespoons canola oil
1 tablespoon butter
1/2 small onion, peeled and chopped
3 cloves garlic, peeled and minced
1/2 cup white wine
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup Dijon Mustard
1/2 teaspoon Italian seasoning
Instructions
Place chicken breasts between two sheets of film and pound with a meat mallet to an even thickness. Season with salt and pepper to taste.
In a pan over medium heat, heat oil. Add chicken and cook for about 3 to 5 minutes on each side or until browned but not fully cooked. Remove from pan and keep warm.
Add butter to the pan. When it begins to melt, add onions and garlic cook until softened.
Add white wine and broth. Bring to a simmer, scraping sides and bottom of the pan.
Add heavy cream, mustard, and dried Italian seasoning. Stir until combined.
Lower heat. Add mustard mixture and bring to a simmer.
Add chicken in a single layer. Cover and continue to simmer until a thermometer inserted in the thickest part of the chicken reads 165 F and sauce is thickened.
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