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.
Yum, I think I pretty much like any recipe that has wine in it :)
ReplyDeleteI'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!
ReplyDeleteThank you for sharing, Carole. This would be a good, easy weeknight dish.