CHICKEN DIJONNAISE
I found this recipe over 15 years ago and lost it. Found it here again. It is so good served over rice! My variations: I cut up the chicken in small pieces before I saute in butter. I do not strain out the onion, I like the extra flavor the onion adds to the dish. When the sauce comes to a steady boil (mustard mixture and...
Provided by Kristin Peace
Categories Chicken
Number Of Ingredients 10
Steps:
- 1. Salt and pepper, 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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