Dijon Mustard Chicken

I just finished reading "The Stolen Life of Collette Marceau" by Kristin Harmel, and I absolutely loved it. But in the book, Dijon Chicken is their comfort food and I was craving it.  It was then that it occurred to me that I had not added my Dijon Chicken recipe to the blog!

This only takes one pan (my One Pan is perfect for this!) which is a bonus. You can serve it with rice (as they do in the book) or with egg noodles, and I like to serve it with Brussels sprouts or broccolini. 

This recipe also take 30-35 minutes at most, so you can have an incredibly delicious dinner very easily on a weeknight. I hope you enjoy it!

Dijon Mustard Chicken

INGREDIENTS:

• 1 to 1 1/4 pounds boneless skinless chicken breasts
• 2 Tbsp Extra Virgin Olive Oil
• 4 Tbsp butter (2 Tbsp & 2 Tbsp)
• 1 Cup sliced shallots
• 1/2 Cup dry white wine or chicken stock
• 1/2 Cup water
• 4 Tbsp Dijon mustard (smooth or whole grain - both work great)
• 1 1/2 tsp dried thyme
• 4 - 8 Sprigs of fresh thyme (for plating)
• 1/4 Cup heavy cream
• salt & pepper to taste

PREPARATION:

1.  Sprinkle the chicken breasts with salt & pepper., then place the chicken between two pieces of parchment paper and use a rolling pin to pound the chicken into a thinness of 1/4 of an inch.

​2.  Heat the olive oil on medium high to high heat in a large saute pan, then stir in 2 Tbsp of butter. Once melted, add the chicken pieces to the pan. Work in batches if the chicken doesn't all fit. Lightly brown the chicken on both sides. They should cook quickly, but it will depend on the thickness. If they are closer to 1/2 inch think then you'll need closer to 6 minutes for side. Use the other 2 Tbsp of butter of you need to flip them a second time. When done, remove the chicken from the pan while you make the sauce.

3. Lower the heat to medium, and add the sliced shallots to the pan. Cook for 5 minutes or until they are softened. Add the white wine to the pan and increase the heat to high. Once the wine is mostly evaporates, then add the water, the mustard, and the dried thyme. (I have these pre-mixed on the side and ready to go). Simmer until it's reduced by half.

4. Almost done!  Lower the heat to low, and add the chicken back to the pan. Use tongs to flip the chicken over and make sure it is well coated in the sauce. Turn off the heat, and add in the cream. Mix well, and add salt and pepper to taste.

5. Serve with rice or egg noodles, and plenty of sauce!