- 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.
- 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 (Chicken Dijonnaise)
- Per serving:
- 298 kcal ,
- 16 g fat
- 110 mg chol. ,
- 208 mg sodium ,
- 8 g carb. ,
- 1 g fiber ,
- 28 g pro.
How To Video
Judi Hill 601 Days Ago
Has anyone tried this with chicken thighs? Have 2 people that do not like the breast.
Jill Colf 805 Days Ago
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.
Beth Bonetti 877 Days Ago
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.
Cis Pecarich Ramsdell 936 Days Ago
I made according to directions. I give it a 3. Not fabulous. Also needed salt. Okey for something different.
Karen May 1164 Days Ago
Not a fan of mustard. Sub lemon peel and juice.
Karen May 1164 Days Ago
not a mustard fan. Sub lemon peel and lemon juice,
kelliealexander 1170 Days Ago
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!
Cindy Neuhaus 1191 Days Ago
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!
Moviegirl Georgia 1570 Days Ago
just prepared and it was super delicious!
Terrie Fulk 1582 Days Ago
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.