Creamy Dijon Mustard Chicken Recipe
This chicken with smooth dijon mustard sauce is a simple and quick weeknight dinner.
The chicken cutlets and sauce are altogether cooked in a similar skillet, making tidy up a breeze.
Planning time: 15 minutes - Cook time: 20 minutes - Yield: Serves 3 to 4
Ingredients
1 to 1/4 pound boneless, skinless chicken bosoms
Salt
2 tablespoons olive oil + more for delicately covering chicken
1 tablespoon spread
1 container cut shallots
1/2 container dry white wine (can sub chicken stock)
1/2 container water
4 tablespoons Dijon mustard, smooth, entire grain, or a blend of both
1 teaspoon dried thyme
1/4 container substantial cream
Steps to Make It
1-Cut chicken bosoms and pound slim: Remove chicken bosoms from bundle and sprinkle with salt. Expel the tenderloin from each bosom and put aside. Cut every chicken bosom into 3 pieces, roughly a similar size. Coat with only a little olive oil.
Spot the bosom pieces between two bits of saran wrap or material paper and utilize a hammer, void wine container, or moving pin to pound the chicken pieces to an even slimness of around 1/4 inch. Rehash with the tenderloin pieces.
2-Lightly dark colored the chicken cutlets: In a huge, overwhelming bottomed sauté skillet, heat the olive oil on medium high to high warmth. Mix in the spread. At the point when the margarine is frothy, add the chicken pieces to the dish. Try not to swarm the dish, if essential work in groups.
Softly dark colored chicken on one side, turn over and darker the opposite side. Try not to overcook the chicken. The pieces are dainty and they will cook rapidly. Expel the chicken pieces from the skillet and put aside while you make the sauce.
3-Cook the shallots: Add cut shallots to the dish. Lower the warmth to medium. Blend to coat with the staying fat in the dish. Cook until mollified, around 5 to 6 minutes.
4-Make the sauce: Add white wine to the container and increment the warmth to high. At the point when the greater part of the wine has dissipated, include the water, the mustard, and the dried thyme. Stew until diminished significantly.
5-Add chicken back to container, shower in cream: Reduce the warmth to low. Add the chicken back to the skillet and coat with the sauce. Expel the skillet from warmth and sprinkle in the cream. Taste and change seasonings, including progressively salt if fundamental.
6-Serve: Serve with egg noodles, rice, pureed potatoes, puréed celery root or parsnips, or serve alone or with vegetables for low carb form.
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