I’m always trying to come up with new ways to serve boneless chicken breast, because I have so much of it in my freezer. One of my favorite chicken recipes from growing up is my mom’s “Chicken Dijonnaise.” I’m not sure where the original recipe came from (maybe she’ll say so in the comments section when she reads this), but it tastes so damn good. It’s also the type of dish that can be enjoyed in winter or spring, depending on the sides that you serve it with (though, I would almost always recommend serving it with some sort of grain to soak up the delicious mustard sauce).
- 3 TB unsalted butter, divided
- 2 TB olive oil, divided
- 2-3 boneless, skinless chicken breasts, halved lengthwise (best to cook 3 breasts because this makes for great leftovers if you can save some of the sauce)
- 2 medium shallots, finely chopped
- 1/2 cup white wine (I recommend Sauvignon Blanc)
- 1 cup chicken stock
- 2 medium garlic cloves, minced
- 3/4 cup whipping cream or creme fraiche
- 3 TB Dijon Mustard (Grey Poupon is good)
- 1 TB finely chopped fresh tarragon or 1 tsp dried leaf
- 1 tsp finely chopped fresh thyme or 1/2 tsp dried leaf
- Salt and ground white pepper, to taste
- 1 TB chopped parsley (for garnish)
In a large skillet, heat 2 TB of butter and 1 TB olive oil over medium-high heat. Add chicken breast halves and saute over medium-high heat until golden brown on both sides. This ensures that the juices will be seared in. Remove from the skillet and place in a covered dish to keep warm.
Add remaining butter and oil to skillet and heat until it begins to foam. Then add shallots and saute for about 2 minutes, followed by adding wine, stock and garlic. Bring to a boil and continuing boiling until the sauce is reduced to about 1/2 a cup.
Whisk in cream and mustard and bring back to a boil, cooking until slightly thickened. Add the tarragon, thyme, salt and white pepper and whisk well. Taste for seasoning and add more salt and pepper if needed. If the sauce seems too oily, whisk some more cream into it.
Return chicken breasts to skillet and cook for about 5 minutes longer, until the chicken is opaque throughout, depending on the thickness. Place on a platter and garnish with fresh parsley. Serve with grains (i.e. wild rice) and sauteed vegetables, such as green beans with almond slivers (pictured below).
I would recommend serving this meal with whatever wine you used for the sauce, as long as it’s drinkable (as in, not cheap leftover cooking wine). Sauvignon Blanc, Viogner, or even a French oak or steel barrel Chardonnay would do the trick. Enjoy!