Chicken Dijonnaise

Rating: 4.04 stars
248 Ratings
  • 5 star values: 127
  • 4 star values: 59
  • 3 star values: 29
  • 2 star values: 10
  • 1 star values: 23

It's hard to believe that such a luscious chicken recipe can make it into the category of 30-minute meals! The secret is in the winning combination of flavor-charged ingredients, including Dijon mustard, white wine, and a touch of cream and butter for extra richness.

Source: Better Homes and Gardens
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Ingredients

Directions

  • Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4- to 1/8-inch thickness. Discard plastic wrap. In a shallow dish combine flour and pepper. Coat chicken pieces with flour mixture.

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  • In a 12-inch skillet melt butter over medium heat. Add chicken to skillet. Cook about 6 minutes or until no pink remains in the chicken, turning once. Transfer chicken to a platter, reserving drippings in skillet. Cover to keep warm.

  • For sauce, add green onion to the drippings in the skillet. Cook and stir over medium heat for 1 to 2 minutes or until tender. Stir in whipping cream, white wine, and mustard. Cook and stir for 1 to 2 minutes or until smooth and slightly thickened. Spoon sauce over chicken. If desired, snip fresh thyme to sprinkle over chicken and garnish with thyme sprigs.

Nutrition Facts

Per Serving:
298 calories; 16 g total fat; 110 mg cholesterol; 208 mg sodium. 8 g carbohydrates; 1 g fiber; 28 g protein;

Reviews (10)

248 Ratings
  • 5 star values: 127
  • 4 star values: 59
  • 3 star values: 29
  • 2 star values: 10
  • 1 star values: 23
Terrie Fulk
Rating: Unrated
09/21/2013
I just brown my chicken in a little butter no flour. I use half and half instead of whipping cream and the sauce will be much lighter.
kelliealexander
Rating: Unrated
11/06/2014
I had to make a few substitutions -- light beer for the wine and didn't have dijon, so I used a bit of ground mustard and a bit of yellow (don't judge :) ) Still came out fabulous! Thanks for the recipe!
Judi Hill
Rating: Unrated
05/29/2016
Has anyone tried this with chicken thighs? Have 2 people that do not like the breast.
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Karen May
Rating: Unrated
11/13/2014
Not a fan of mustard. Sub lemon peel and juice.
Beth Bonetti
Rating: Unrated
08/26/2015
Made this tonight for dinner.  I used a half a teaspoon of salt in the flour mixture.  I also had to add two teaspoons of butter to the pan to make the sauce.  I used milk instead of cream and the chicken broth for the Dijon sauce.  My family liked it.  I thought the chicken was very moist and flavorful.  Will make this again.
Moviegirl Georgia
Rating: Unrated
10/03/2013
just prepared and it was super delicious!
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Karen May
Rating: Unrated
11/13/2014
not a mustard fan. Sub lemon peel and lemon juice,
Cis Pecarich Ramsdell
Rating: Unrated
06/28/2015
I made according to directions. I give it a 3. Not fabulous. Also needed salt. Okey for something different.
Jill Colf
Rating: Unrated
11/06/2015
So easy and so good.  Gave it to my six-year-old who does NOT like mustard, but this is so mellow and tasty, you don't know it's mustard.  Just added it to my favorite recipes.
Cindy Neuhaus
Rating: Unrated
10/17/2014
4 star, delicious & easy---a total keeper we both loved & now in my permanent rotation! In fact, I have another recipe for Dijon chicken and this one is the hands-down winner! The salt in the Dijon seasoned it wonderfully w/out adding more salt. We like lots of sauce so I doubled it; no need to since just one batch makes plenty. And it's delicious!
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