Tuesday, 25 March 2014

Dijon Chicken breasts


Dijon Chicken breasts by Carole's Chatter
 
These Dijon Chicken Breasts are a French-style take on chicken.  You prepare the chicken by cutting it up into serving size portions.  Paint each one with a good coating of Dijon mustard (I used a pastry brush to do this).  Coat each piece with seasoned breadcrumbs.  And then put them into a roasting dish and drizzle melted butter over them.

Roast them till tender in a medium oven.

Serve with a Dijon sauce – made like this in the roasting pan on the cooktop (once your chicken is set aside to have a little rest):

Sautee diced shallots and garlic in the pan juices and a little more butter.  Season with salt and pepper.

Add 1/3 cup white wine.  Stir and just let it boil for a bit.  Add a squeeze of lemon juice and ½ a cup of cream.  When it boils again stir in 2 spoons of Dijon mustard and 1 teaspoon of Worcestershire sauce.  Taste to see if you are happy with the balance of the flavours and the seasoning.

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2 comments:

  1. Yum, I think I pretty much like any recipe that has wine in it :)

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  2. I've made a similar recipe and it was very good. But the recipe I have doesn't include a delicious garlicky wine sauce. I like everything about this sauce!
    Thank you for sharing, Carole. This would be a good, easy weeknight dish.

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