Savory Dijon Chicken with Creamy White Wine Sauce (Print version)
Tender skillet chicken cutlets in a tangy Dijon mustard cream sauce with white wine, shallots, garlic, and fresh herbs.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into thin cutlets
02 -
1 teaspoon kosher salt, divided
03 -
1/2 teaspoon black pepper
04 -
1/4 cup (30 g) all-purpose flour
05 -
1 tablespoon olive oil
06 -
2 tablespoons unsalted butter, divided
For the creamy white wine sauce
07 -
1 medium shallot, finely chopped
08 -
2 garlic cloves, minced
09 -
3/4 cup (180 ml) dry white wine
10 -
3/4 cup (180 ml) low-sodium chicken broth
11 -
1/2 cup (120 ml) heavy cream
12 -
2 tablespoons Dijon mustard
13 -
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
14 -
1 tablespoon chopped fresh chives or parsley
15 -
Lemon wedges, optional for serving
# Instructions:
01 -
Pat the chicken dry. Season with 3/4 teaspoon salt and the pepper, then dust lightly with flour and shake off the excess.
02 -
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden and 165°F in the thickest part. Transfer to a plate.
03 -
Reduce the heat to medium. Add the remaining 1 tablespoon butter and the shallot. Cook for 2 minutes, then add the garlic and cook for 30 seconds.
04 -
Pour in the white wine and scrape up the browned bits from the skillet. Simmer for 2-3 minutes, until reduced by about half.
05 -
Whisk in the chicken broth, cream, Dijon mustard, thyme, and remaining 1/4 teaspoon salt. Simmer gently for 4-5 minutes, until lightly thickened.
06 -
Return the chicken and any plate juices to the skillet. Spoon sauce over the chicken for 1-2 minutes, then garnish with chives or parsley and serve with lemon if desired.
# Good to know:
01 -
Best served right away while the sauce is glossy.
02 -
Use dry white wine, not sweet wine.
03 -
Cook chicken to 165°F for safe doneness.