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Dijon Chicken in White Wine Cream Sauce Recipe

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3.8 from 9 reviews

Dijon Chicken is a quick and flavorful dish featuring tender chicken cutlets cooked in a rich, creamy Dijon mustard sauce with shallots and white wine, making it perfect for an elegant yet easy weeknight dinner.

Ingredients

Chicken

  • 1 ½ pounds boneless, skinless chicken breasts (about two whole breasts)
  • 1 ½ teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • ⅓ cup all-purpose flour

Cooking Fats

  • 3 tablespoons butter, divided
  • 2 tablespoons canola oil

Sauce

  • 1 shallot, thinly sliced or finely chopped (about 6 tablespoons)
  • 1 cup white wine
  • 1 cup chicken stock
  • 2 tablespoons Dijon mustard
  • ½ cup heavy cream
  • 2 tablespoons finely chopped chives

Instructions

  1. Prepare the chicken: Trim any excess fat from the chicken breasts and slice each breast in half lengthwise to create two thin cutlets. Season both sides evenly with 1 teaspoon of kosher salt and the freshly ground black pepper. Dredge each cutlet in the all-purpose flour, shaking off any excess to ensure a light coating.
  2. Cook the chicken: Heat 2 tablespoons of butter along with the canola oil in a large skillet over medium-high heat; avoid using non-stick pans for better browning. Add the floured chicken cutlets and cook for 2-3 minutes per side until golden and cooked through. Transfer the cooked chicken to a platter or sheet pan and cover with foil to keep warm.
  3. Sauté the shallots and deglaze: Reduce the skillet heat to medium. Add the shallots and cook, stirring constantly for 1 minute until softened and fragrant. Pour in the white wine and cook for 1 minute, scraping the bottom of the pan to lift any flavorful browned bits.
  4. Simmer the sauce: Add the chicken stock to the skillet and bring it to a boil. Continue boiling to reduce the liquid by half, which should take about 2 minutes. This concentrates the flavors and thickens the sauce slightly.
  5. Finish the sauce: Whisk in the heavy cream and cook for an additional minute to combine and warm through. Remove the skillet from heat, then whisk in the remaining tablespoon of butter and the Dijon mustard until smooth and glossy. Stir in the remaining ½ teaspoon of kosher salt to balance the flavors.
  6. Combine and garnish: Return the cooked chicken breasts to the skillet, spooning the creamy Dijon sauce over them to coat evenly. Sprinkle the finely chopped chives on top to add a fresh, mild onion flavor and an attractive garnish before serving.

Notes

  • Use a regular skillet instead of non-stick to develop better browning on the chicken.
  • White wine can be substituted with dry vermouth or additional chicken stock if preferred.
  • Let the sauce reduce sufficiently to avoid a runny consistency; this intensifies the flavors.
  • For extra richness, use full-fat heavy cream.
  • Serve Dijon chicken over rice, mashed potatoes, or with steamed vegetables for a complete meal.

Find it online: https://cookedbysarah.com/dijon-chicken-in-white-wine-cream-sauce-recipe/