Kris
CHICKEN DIJON   (Serves 2)

Suggested Side Dishes

  • Buttered Orzo Pasta and Parsley
  • Buttered French Cut Green Beans
  • Baguette

Ingredients

  • 4 - 4ounce boneless, skinless chicken breasts
  • 1/2 cube unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 3/4 cup cream
  • 1/2 cup Madeira Wine
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped parsley
  • Parsley for garnish
  • Flour
  • Salt
  • Fresh ground black pepper
Place the chicken breasts between plastic wrap and pound lightly with a meat mallet.

Heat the butter and the olive oil in a large skillet over medium heat.

Salt the chicken and dust it in flour.

Sauté the chicken breasts in the butter browning on both sides, about 3 to 4 minutes on each side. Transfer to a warm plate.

Pour in the Madeira. Allow to cook up and reduce.

Add chicken stock, cook for about 2 minutes. Slowly add the cream stirring constantly.

Add the Dijon mustard, stirring constantly until the sauce is smooth. Return the chicken to the pan and sprinkle with parsley.

Heat through about 1 minute.

Place 2 breasts on each plate. Pour some sauce over. Grate fresh black pepper over the top and garnish with parsley.

Serve immediately.

Helpful Hints

Food Prepping    This dish goes very quickly and you have to watch it, so you may want to cook up the orzo ahead of time and heat it up with butter in a pan or in the microwave.

Buy the beans cleaned and frozen if you can find them. Have the water to boiling. The beans only need about 2 minutes to heat through. Mix with melted butter.

If you want to serve a salad, I suggest just a simple Mixed Baby Greens with Dijon Vinaigrette. No cheese. Make the vinaigrette ahead of time and the salad cleaned in a bowl in the refrigerator so that it is ready to go when the chicken is done.

Pound the chicken fairly thin. Once you start this dish, don’t walk away from it. Do grate the fresh black pepper over the top at the very end when the chicken is on the plate. Not too much. It adds great flavor.