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Dijon Chicken




Source of Recipe


Chicago Tribune


Recipe Introduction


Prep: 15 minutes
Cook: 40 minutes
Servings: 4

Note: This dish may be prepared up to 2 hours ahead through Step 3 and kept at room temperature; keep chicken well covered.


List of Ingredients




3 tablespoons unsalted butter
2 tablespoons oil
4 boneless, skinless chicken breast halves
2 medium shallots, finely chopped
1/2 cup white wine
1 cup chicken broth or stock
2 cloves garlic, minced
3/4 cup whipping cream or creme fraiche
3 tablespoons whole-grain Dijon mustard
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried
1/4 teaspoon salt
Ground white pepper
1 tablespoon chopped parsley

Recipe



1. Heat 2 tablespoons of the butter and 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken; cook until golden brown on both sides. Transfer to a dish; cover to keep warm.

2. Add remaining butter and oil to skillet; heat until foamy. Add shallots; cook until softened, about 2 minutes. Add wine, broth and garlic; heat to a boil. Cook until liquid is reduced to about 1/2 cup.

3. Whisk in cream and mustard; heat to a boil. Cook until slightly thickened; add tarragon, thyme, salt and pepper to taste. Whisk to combine well. Taste; adjust seasoning.

4. Return chicken and any juices to skillet; cook until meat is opaque throughout, about 5 minutes. Transfer to a platter; garnish with parsley.