Chicken in Dijon Cream

Chicken in Dijon Cream
Servings: 4 Yield: servings Prep 20 mins Cook 11 mins


  • 4 boneless, skinless chicken breast halves (about 2 lbs)
  • 1/2 teaspoon plus 1/8 tsp kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tablespoon unsalted butter
  • 1/2 small onion, minced
  • 1/4 cup dry white wine
  • 1 cup chicken stock
  • 1 tablespoon Dijon mustard
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh tarragon

Make It

1. On a large cutting board, place chicken between sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until meat is an even 1/2 inch in thickness. Season chicken with 1/2 tsp salt (1/4 tsp on each side).

2. Heat a large skillet over medium-high heat. Coat with oil, then add butter. When butter is foamy but not brown, add half the chicken. Cook until browned, about 3 minutes. Flip chicken and cook until browned but not cooked through, about 2 additional minutes. Transfer to a plate. Repeat with remaining chicken.

3. Add onion to skillet. Cook 1 minute, scraping brown bits from pan. Add wine and cook until reduced by half, about 1 minute, then add stock. Simmer 1 minute.

4. Whisk in mustard and cook 1 minute. Stir in cream and remaining 1/8 tsp salt. Bring to a boil; reduce heat to a simmer, then add chicken back to pan with its juices. Simmer until chicken is cooked through, about 2 minutes. Stir in thyme and tarragon.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 390, Fat, total (g): 17, chol. (mg): 190, sat. fat (g): 6, carb. (g): 2, fiber (g): , pro. (g): 52, sodium (mg): 730, Percent Daily Values are based on a 2,000 calorie diet.