Creamy Dijon Chicken

Dinner is on the table in much less than 20 mins with this new Chicken Thighs recipe! The family goes crazy for this Creamy Dijon Chicken — crispy bacon pieces, a flavourful creamy Dijon sauce and best, golden bird!

Chicken thighs are clean to make without annoying an excessive amount of approximately drying out the beef. They are juicy, flavourful and so flexible they go with actually something! Since making these, Readers were inquiring for extra greater MORE clean low carb thigh recipes!

Dijon provides awesome flavour to a creamy sauce. If you’re hesitant, begin with 1 tablespoon. Don’t taste test it immediately as it is pretty robust and might throw you off. Give it time to dissolve via the sauce, upload the relaxation of your substances, then flavor test. You may additionally love it at this point and desire too go away it, OR you could add the extra tablespoon as advised within the recipe for a deeper flavour.

I’d just like to take a moment to THANK YOU for making our dinners superb. This smooth chook recipe is loopy proper.

Creamy Dijon Chicken

Recipe by anpawi
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

307

kcal
Total time

30

minutes

Dinner is on the table in much less than 20 mins with this new Chicken Thighs recipe! The family goes crazy for this Creamy Dijon Chicken — crispy bacon pieces, a flavourful creamy Dijon sauce and best, golden bird!

Ingredients

  • 1 Tbsp Fresh Chopped Parsley (curly or flat-leaf)

  • 1 Tbsp Cooking Oil

  • 1 lb Boneless, Skinless Chicken Breasts, sliced into thin cutlets

  • 1/2 tsp Black Pepper

  • 1/2 cup Chicken Stock, low-sodium

  • 1/4 tsp Dried Thyme

  • 1/4 cup White Wine (use a dry white wine; sub chicken stock)

  • 2 Tbsp Butter (preferably unsalted, but if you use salted, reduce the salt amount above by half)

  • 2 cloves Garlic, chopped

  • 2 tsp Stone Ground Mustard (see note)

  • 2 tsp Dijon Mustard

  • 2 tsp Lemon juice

  • 3/4 cup Creme Fraiche (see note)

Directions

  • Slice chicken breasts into thin cutlets that are an even thickness. (I like to do this at a slight angle so that the cutlets are about 3 to 4 inches across but fairly thin.)
  • Season the chicken with salt and pepper.
  • Heat a large skillet over medium heat. Add oil and swirl to coat the bottom of the pan.
  • Transfer chicken to the hot pan (if it won’t all fit in a single layer, cook the chicken in batches, adding some more oil between batches).
  • Cook chicken on both sides until deep golden brown and cooked through, 5 to 7 minutes total. Set chicken aside. Return pan to heat.
  • Add butter, garlic, and dried thyme to the heated pan and saute until garlic is fragrant, about 1 minute.
  • Add wine to pan, scraping up any browned bits on the bottom of the pan. Simmer for 1 minute.
  • Add stock and bring to a simmer. Simmer until liquid reduces by about half, 3 to 4 minutes.
  • Whisk in mustard, creme fraiche, lemon juice, and a pinch of additional salt. If you’d like a thicker sauce, continue cooking it down, stirring constantly, until it reaches your desired thickness (this should just take an additional minute or two).
  • Return chicken to the skillet and spoon sauce over top.
  • Remove pan from heat and sprinkle with parsley. Top with some fresh cracked black pepper.
  • Serve over spaghetti, rice, or roasted potatoes.
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About the author: anpawi

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