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Chicken with Dijon Mustard Sauce

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January 24, 2015 / French / By
YoYo

I have a love-hate relantionship with chicken breast. I love it because it's light and I can use it in so many dishes. I hate it because I ate too much grilled chicken breast during a diet. Since then, I cannot eat grilled chicken at all and I'm always searching for new ways to cook chicken breast.

This month I really am in a French mood so I try to prepare as many French recipes as possible!

I discovered Creamy Dijon Mustard Chicken recipe and I decided to give it a try.

I replaced the heavy cream with light sour cream. You can use heavy cream if you preffer a less sour taste. And, since I cannot find shallots here, I used a medium red onion and a garlic clove instade of shallots.

I recommend to serve this chicken dish with potatoes, rice or vegetables.

I ate it with vegetables since I avoid eating carbs and meat at the same meal.

 

Ingredients:

1 or 1 ¼ chicken breasts (boneless and skinless)

salt

pepper

½ cup (100 ml) dry white wine

½ (100 ml) water

1 tablespoon butter

4 tablespoons Dijon mustard

1 teaspoon dried thyme

¼ cup (50 gr) sour cream

2 tablespoons olive oil

1 medium red onion

1 garlic clove

Instructions:

Cut chicken breasts in half or in three pieces. Place the chicken in a plastic bag and pound them with a mallet or a wine bottle until they become very thin.

Brush the chicken pieces with 1 tablespoon of olive oil. Add salt and pepper.

Julienne the onion (if you don't know how to julienne an onion, watch this tutorial)  and cut the garlic in small pieces.

Into a large skillet pan add the rest of the olive oil. Heat the olive oil and then add the butter. Put the chicken pieces into the pan when the butter is foamy. Cook the chicken on medium heat until browned on both sides.

Remove the chicken from the pan and place it on a plate until you make the sauce.

Add the onion and the garlic into the pan and cook on low heat until softened. When softened, add the white wine and increse the heat until high.

Add water, Dijon mustard and thyme when most of the wine is evaporated. Lower the heat. Whisk the ingredients togheter until the sauce is thickened (for about 3-4 minutes).

Add the chicken in the pan and cover it with sauce. Remove the pan from heat and add the sour cream (or heavy cream).

C'est tout! Hope you'll enjoy it!


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Country: France

Province/State: Champagne-Ardenne

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Price Guide:N/A (What's this?) N/A = home cooked meal,etc
$ = street food, fast food,etc
$$ = bistro, cafe, pub, bar,etc
$$$ = fine dining,etc

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