Sauteed Chicken Breasts In Dijon Mustard Cream Sauce Recipe
Yummy Sauteed Chicken Breasts In Dijon Mustard Cream Sauce is a delicious and addictive dish. This delicious chicken preparation has a unique flavor and is sure to captivate everyone. Make the Sauteed Chicken Breasts In Dijon Mustard Cream Sauce for yourself to understand what I am trying to say!
Ingredients
| Unsalted butter | 2 Tablespoon | |
| 2 medium onions, peeled and chopped fairly fine | ||
| 4 whole medium-size chicken breasts, split, skinned, but not boned | ||
| Flour for dredging | ||
| Ground black pepper | 1 To taste | |
| Dijon Mustard | 10 Tablespoon | |
| Unsalted butter | 2 Tablespoon | |
| Heavy cream | 3/4 Cup (16 tbs) | |
| Finely chopped flat-leaf parsley for garnish | ||
| Salt | To Taste | |
Directions
Preheat your oven to 325°F.in a large, heavy skillet, melt 2 tablespoons butter just until it foams.
Add the onions and slowly saute them over medium heat for 6 to 8 minutes until golden brown, stirring occasionally.
Once the onions are colored, remove them with a slotted spoon, leaving as much butter in the pan as possible.
Reserve the onions until later.
In the meantime, pat each breast dry with paper towels and sprinkle lightly with flour.
Season with salt and pepper, and generously brush the mustard over the entire breast.
Add the remaining butter to the pan, keeping the heat at medium.
When it is melted, add the chicken breasts flesh side down and cook until browned, about 8 to 9 minutes; then turn and continue cooking on the second side for another 7 to 8 minutes.
Transfer the chicken to a heatproof platter and place it in the preheated oven for 15 to 17 minutes.
Turn the heat under the skillet up to high, return the sauteed onions to the pan, and stir in 1/2 cup of cream, scraping up all the browned cooking bits in the bottom of the skillet.
Once the cream starts to thicken, reduce the heat to medium and taste for seasonings, adding additional mustard, cream, or salt and pepper, to taste.
Return the chicken to the pan; turn once or twice to cover with the sauce.
Add the onions and slowly saute them over medium heat for 6 to 8 minutes until golden brown, stirring occasionally.
Once the onions are colored, remove them with a slotted spoon, leaving as much butter in the pan as possible.
Reserve the onions until later.
In the meantime, pat each breast dry with paper towels and sprinkle lightly with flour.
Season with salt and pepper, and generously brush the mustard over the entire breast.
Add the remaining butter to the pan, keeping the heat at medium.
When it is melted, add the chicken breasts flesh side down and cook until browned, about 8 to 9 minutes; then turn and continue cooking on the second side for another 7 to 8 minutes.
Transfer the chicken to a heatproof platter and place it in the preheated oven for 15 to 17 minutes.
Turn the heat under the skillet up to high, return the sauteed onions to the pan, and stir in 1/2 cup of cream, scraping up all the browned cooking bits in the bottom of the skillet.
Once the cream starts to thicken, reduce the heat to medium and taste for seasonings, adding additional mustard, cream, or salt and pepper, to taste.
Return the chicken to the pan; turn once or twice to cover with the sauce.
Chef
