Chicken Dijon La Honey

1. 1

   Cut the fat off your chicken breast, then flatten them with A meat mallet, season to taste with salt, pepper, and onion powder.

2. 2

   Now your making the sauce. Chop the onion, saute in medium sized saucepan with butter, salt, pepper and onion powder to taste.

3. 3

   When the onion starts to absorb the butter add the white wine cook until absorbed.

4. 4

   In a measuring cup mix the whipping cream, Dijon mustard, and honey, together, add to the onion, then add the chicken stock to the sauce.

5. 5

   Fry the chicken in the olive oil for 3 to 5 minutes per side on medum high heat.

6. 6

   Add the herbs fresh and dried to the sauce.

7. 7

   Saute the mushrooms in butter until dark brown, serve over the chicken. All done tell use how it came out

* Per serving · 4 servings · Values may vary.

No additional tips available.