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Creamy Dijon Chicken with Peas

Source of Recipe

"Once Upon A Chef: Weeknight/Weekend" by Jennifer Segal


Recipe Introduction

"Made with a splash of white wine, heavy cream, and a generous spoonful of Dijon mustard, this dish is très française. It is one of the first dishes I learned to make in culinary school because it illustrates two basic French cooking techniques: how to sauté and how to make a white wine cream sauce. I usually make this on Friday night, since it gives me an excuse to open a bottle of wine for the weekend—a splash for the sauce, the rest for us! Serve over rice pilaf or buttered egg noodles."

List of Ingredients

â—¦ 1 ½ pounds chicken tenders, tendons trimmed, cut into 1 ½-inch pieces
â—¦ 1 teaspoon salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 3 tablespoons all-purpose flour
â—¦ 2 tablespoons unsalted butter
â—¦ 1 tablespoon vegetable oil
â—¦ ½ cup chopped shallot (from 1 large shallot)
â—¦ 2 cloves garlic, minced
â—¦ ½ cup dry white wine
â—¦ 1 cup heavy cream
â—¦ ½ cup chicken broth
â—¦ 1 ½ tablespoons Dijon mustard
â—¦ â…” cup frozen peas
â—¦ 1 teaspoon chopped fresh thyme, or ¼ teaspoon dried


Recipe

Pat the chicken dry with a paper towel. In a medium bowl or pie plate, toss the chicken pieces with ¾ teaspoon of the salt, the pepper, and the flour.

In a large (12-inch) nonstick skillet, melt the butter over medium-high heat, and then add the vegetable oil. When the fat is very hot, add the chicken in a single layer and cook, without stirring, until lightly golden, about 3 minutes. Using tongs, turn the chicken over and cook until just cooked through, 2 to 3 minutes more. Using a slotted spoon, transfer the chicken to a plate and set aside while you make the sauce.

Add the shallot to the fat in the pan and reduce the heat to low. Cook, stirring frequently, until the shallot is translucent, about 2 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add the wine, increase the heat to high, and boil until mostly evaporated, 3 to 4 minutes. Add the cream, broth, mustard, and the remaining ¼ teaspoon salt; reduce the heat to medium and gently boil until the sauce is slightly reduced and thick enough to lightly coat the back of a spoon, 3 to 5 minutes. Add the peas and chicken (along with any accumulated juices) and simmer until just warmed through, a few minutes. Stir in the thyme, then taste and adjust the seasoning if necessary. (If the sauce seems too thick, thin it with a bit of water.)

Serves 4