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Dijon Chicken

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Serves 4


Dijon Mustard Cream Sauce:
1 1/2 cups heavy cream
1/4 cup whole grain mustard
1 tablespoon Dijon Mustard
1/4 cup white wine
1 clove fresh garlic, pressed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 boneless skinless chicken breast halves
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons olive oil, plus more for sautéing
2 tablespoons chopped flat-leaf parsley or chives, for garnish


  1. To prepare the sauce, pour the cream into a saucepan over medium heat and bring to a boil.
  2. Stir in the white wine, mustards, garlic, salt, and pepper and decrease the heat to a simmer.
  3. Cook, stirring occasionally, for 10 to 15 minutes, until reduced by half. The sauce should coat the back of a spoon. Taste and adjust the seasoning as necessary with salt and pepper.
  4. To prepare chicken, rub chicken breasts all over with olive oil and season both sides with salt and pepper.
  5. Preheat large sauté pan on medium-high heat and add 1 tablespoon of olive oil. Lay seasoned chicken breasts in hot pan and brown 6 to 7 minutes on each side or until center is no longer pink and internal temperature reaches 165 degrees F.
  6. Serve each person one cooked chicken breast with a generous ladle of the Dijon sauce over the top. Garnish with chopped parsley or chives.
  7. Delicious served over fresh pasta like fettuccini or mashed potatoes.
Course: Dinner
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