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On my first trip to France in my early twenties, I came back with a set of French blue handled bistro flatware that I ended up using for years, and 7 jars of various types of Dijon mustard. The mustard! I couldn’t get over how good the mustard was, and so many varieties.
There was Dijon with herbes de provence, Dijon with tarragon, smooth Dijon, whole grain Dijon. For a girl raised on the bright yellow hot dog mustard, I was in heaven. These days I always have at least a couple jars on hand in the fridge, perfect for this Dijon chicken recipe.
Creamy Dijon Mustard Chicken RecipePrint
- 1 to 1 1/4 pound boneless, skinless chicken breasts
- 2 Tbsp olive oil + more for lightly coating chicken
- 1 Tbsp butter
- 1 cup sliced shallots
- 1/2 cup dry white wine (can sub chicken stock)
- 1/2 cup water
- 4 Tbsp Dijon mustard, smooth or whole grain or a mixture of both
- 1 teaspoon dried thyme
- 1/4 cup heavy cream
1 Cut chicken breasts and pound thin: Remove chicken breasts from package and sprinkle with salt. Remove the tenderloin from each breast and set aside. Cut each chicken breast into 3 pieces, approximately the same size. Coat with just a little olive oil.
Place the breast pieces between two pieces of plastic wrap or parchment paper and use a mallet, empty wine bottle, or rolling pin to pound the chicken pieces to an even thinness of about 1/4 inch. Repeat with the tenderloin pieces.
2 Lightly brown the chicken cutlets: In a large, heavy-bottomed sauté pan, heat the olive oil on medium high to high heat. Stir in the butter. When the butter is foamy, add the chicken pieces to the pan. Do not crowd the pan, if necessary work in batches.
Lightly brown chicken on one side, turn over and brown the other side. Do not overcook the chicken. The pieces are thin and they will cook quickly. Remove the chicken pieces from the pan and set aside while you make the sauce.
3 Cook the shallots: Add sliced shallots to the pan. Lower the heat to medium. Stir to coat with the remaining fat in the pan. Cook until softened, about 5 to 6 minutes.
4 Make the sauce with wine, water, mustard, thyme: Add white wine to the pan and increase the heat to high. When most of the wine has evaporated, add the water, the mustard, and the dried thyme. Reduce by half.
5 Add chicken back to pan, drizzle in cream: Lower the heat to low. Add the chicken back to the pan and coat with the sauce. Remove the pan from heat and drizzle in the cream. Taste and adjust seasonings, adding more salt if necessary.
Serve with egg noodles (not for gluten-free version), rice, mashed potatoes, puréed celery root or parsnips (or serve alone or with vegetables for low carb version).
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