Ingredients for A Different Chicken Dijonaisse
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 (about 1.5 lbs) boneless, skinless chicken breasts
- 2 tablespoons Dijon mustard
- 1/2 cup sour cream
- Salt and pepper, to taste
- 1/2 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- Optional fresh herbs (rosemary, thyme, or tarragon), to taste
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How to Make A Different Chicken Dijonaisse
- Melt butter in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until onion is softened, about 5 minutes.
- Remove onions and garlic from skillet and set aside.
- Add chicken to the skillet. Cook and stir until chicken is opaque and cooked through, about 5-7 minutes. Do not overcook.
- Return the cooked onions and garlic to the skillet. Stir in Dijon mustard and cook for 1 minute.
- Stir in sour cream, salt, and pepper.
- Add white wine (or sherry, milk, or cream) to thin the sauce to your desired consistency.
- Stir in the optional fresh herbs (rosemary, thyme, or tarragon).
- Gently simmer for 1-2 minutes, or until heated through. Do not boil.
- Serve immediately over your favorite noodles, pasta, mashed potatoes, or in puff pastry shells. Garnish with chopped parsley.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
17g
Fat
98g
Carbs
2g
