Despite it's elegant name, Chicken Dijonnaise is one of the easiest boneless chicken dishes you can make! It's one of my family's favorites, and it's super easy to put on the table in 30 minutes or less!
This is perfect to serve with creamy mashed potatoes (I like to take a bite of chicken AND potatoes together - YUM!), and a green vegetable as sides.
- 4 skinless, boneless chicken breast halves
- ¼ c. flour
- ¼ tsp. freshly ground black pepper
- 2 Tbsp. butter, salted
- 2 Tbsp. chopped green onion
- ⅓ c. heavy whipping cream
- 3 Tbsp. dry white wine
- 3 Tbsp. Dijon-style mustard
- Fresh Thyme
To Make the Chicken
Place the chicken breast halves between 2 pieces of wax paper and flatten to ¼" using the flat side of a meat mallet.
Stir together the flour and the ground pepper then dip each piece of chicken into the flour mixture, turning to coat both sides.
Heat the butter in a large skillet over medium heat until melted. Add the meat and cook until its no longer pink inside, about 3 minutes per side or 6 minutes total. Transfer to a warmed serving platter (or plate) and cover with aluminum foil to keep warm, reserving the pan juices in the skillet.
To Make the Dijonnaise Sauce
Add the chopped green onions to the reserved pan juices in the skillet. Cook and stir over medium heat for 1 - 2 minutes or until onions are tender. Gently stir in the whipping cream, white wine and Dijon-style mustard. Cook and stir for 1 - 2 more minutes or until smooth and slightly thickened.
Spoon the sauce over the warm chicken and garnish with fresh thyme.
Chicken Dijonnaise
Ingredients
- 4 chicken breasts, skinless and boneless
- ¼ cup flour
- ¼ tsp. freshly ground black pepper
- 2 Tbsp. butter
- 2 Tbsp. chopped green onion
- ⅓ cup heavy cream
- 3 Tbsp. dry white wine (such as Pinot Grigio)
- 3 Tbsp. Dijon-style mustard
- Fresh thyme
Instructions
Make the Chicken
- Place the chicken breast halves between 2 pieces of wax paper and flatten to ¼" using the flat side of a meat mallet.
- Stir together the flour and the ground pepper then dip each piece of chicken into the flour mixture, turning to coat both sides.
- Heat the butter in a large skillet over medium heat until melted. Add the meat and cook until its no longer pink inside, about 3 minutes per side or 6 minutes total. Transfer to a warmed serving platter (or plate) and cover with aluminum foil to keep warm, reserving the pan juices in the skillet.
Make the Dijonnaise Sauce
- Add the chopped green onions to the reserved pan juices in the skillet. Cook and stir over medium heat for 1 - 2 minutes or until onions are tender. Gently stir in the whipping cream, white wine and Dijon-style mustard. Cook and stir for 1 - 2 more minutes or until smooth and slightly thickened.
- Spoon the sauce over the warm chicken and garnish with fresh thyme. I love to serve this dish with creamy mashed potatoes and a green vegetable.
I’ll be trying this next week!