Chicken Dijonnaise – a delicious recipe with chicken breast, flour, ground black pepper, butter, green onion, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4- to 1/8-inch thickness. Discard plastic wrap. In a shallow dish combine flour and pepper. Coat chicken pieces with flour mixture.", "In a 12-inch skillet melt butter over medium heat. Add chicken to skillet. Cook about 6 minutes or until no pink remains in the chicken, turning once. Transfer chicken to a platter, reserving drippings in skillet. Cover to keep warm.", "For sauce, add green onion to the drippings in the skillet. Cook and stir over medium heat for 1 to 2 minutes or until tender. Stir in whipping cream, white wine, and mustard. Cook and stir for 1 to 2 minutes or until smooth and slightly thickened. Spoon sauce over chicken. If desired, snip fresh thyme to sprinkle over chicken and garnish with thyme sprigs.", "Nutrition Facts (Chicken Dijonnaise)
2
Per serving: 298 kcal cal., 16 g fat 110 mg chol., 208 mg sodium, 8 g carb., 1 g fiber, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet"]
340
kcal
Calories
18
g
Fat
8
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 skinless boneless chicken breast halves about 1-1/4 to 1-1/2 pounds total, 1/4 cup all purpose flour, 1/4 teaspoon ground black pepper, 2 tablespoons butter, and more.
Yes, Chicken Dijonnaise falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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