Dijon Chicken Creamy Sauce (Print Version)
Chicken in a creamy Dijon and white wine sauce. Garnished with chives for a flavorful touch.
# Ingredients:
01 -
1 oz butter
02 -
2 tablespoons olive oil
03 -
6 small skinless, boneless chicken breasts (150g each)
04 -
1 banana shallot, finely sliced
05 -
2 garlic cloves, crushed
06 -
300 ml white wine
07 -
2 tablespoons Dijon mustard
08 -
300 ml double cream
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
Fresh chives, for garnish
# Instructions:
01 -
Heat butter and olive oil in a frying pan over medium heat. Season chicken breasts with salt and pepper, then sear them in the hot pan for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
02 -
Add shallots to the pan and sauté for 1 minute. Then, add garlic and cook for another minute. Cover the pan, lower the heat, and cook for 5-10 minutes until shallots soften and turn golden.
03 -
Pour in white wine and bring to a boil. Cook for 5 minutes until the liquid reduces by two-thirds. Stir in Dijon mustard and cream. Let it simmer for 3-4 minutes until the sauce thickens slightly.
04 -
Return the chicken to the pan, cover, and simmer for 15 minutes until the chicken is fully cooked.
05 -
Serve the chicken with the creamy sauce and garnish with fresh chives.
# Notes:
01 -
This dish pairs well with rice or vegetables.
02 -
A creamy, savory main course featuring chicken in a Dijon mustard and white wine sauce.