Dijon Chicken

This is one of those “we need dinner on the table in 10 minutes” kinds of dishes.  It’s a great method for cooking chicken breasts with speed and lots of flavor.  You probably have all this in your fridge already….

  • I lb. boneless chicken breast, sliced thin
  • salt and pepper
  • 1 t. olive oil
  • 1 T. butter
  • 1 sprig of rosemary
  • 1 T. Dijon mustard (or honey mustard, or jalapeno mustard, or hot mustard…)
  • 1/3 C. white wine
  • 2 T. sour cream
  • fresh parsley for garnish

Cut the chicken breast into thin slices and pound them to an even thickness.  Season the chicken on both sides with salt and pepper.  Heat a skillet (not nonstick) over medium heat and add the oil and better to melt it.  When the butter foams, add the chicken and the rosemary sprig and cook the chicken on both sides until browned, about three minutes per side.  Remove to a plate and keep warm.  Add the white wine and mustard.  Whisk until smooth, being sure to scrape up all the browned bits on the bottom of the pan, about two minutes.  Stir in the sour cream.  Pour the sauce over the chicken and garnish with the parsley.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Quick Dinners and tagged , , , , , . Bookmark the permalink.

2 Responses to Dijon Chicken

  1. Harley says:

    This was so unfairly delicious…

  2. I love go-to meals. Simple and sensational. Hmm, that should probably be in a commercial. That comment and your recipe of course.

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