Dijon Chicken Breasts
This Dijon Chicken recipe is not only incredibly impressive but also a breeze to make as a simple one-dish dinner!
Equipment
- Skillet
Ingredients
- 4 boneless skinless chicken breasts approximately 5-6 oz each
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 teaspoon soy sauce
- Salt & pepper to taste
- ⅓ cup dry white wine
- ⅓ cup heavy cream
- ¼ cup chicken broth
- ⅛ teaspoon dried thyme or 1 sprig fresh thyme
- 2 tablespoons Dijon mustard
Instructions
- Pound chicken to 1-inch thick and season with salt and pepper.
- Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
- Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
- Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
- Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
- Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.
Notes
Tenderize the chicken breasts to promote even cooking.
Opt for a spacious skillet to ensure proper browning of the chicken and effective reduction of the sauce. Avoid overcrowding the chicken, as it may hinder the browning process.
Verify that the internal temperature reaches 165°F using a meat thermometer; avoid overcooking.
Incorporate white wine for enhanced sauce flavor; it simmers, allowing the alcohol to burn off. It is recommended to keep an inexpensive bottle of white wine designated for cooking in the refrigerator.
Select a dry (non-sweet) white wine such as Pinot Gris or Sauvignon Blanc.
Consider garnishing with Parmesan and parsley for an excellent optional addition to this recipe.
Opt for a spacious skillet to ensure proper browning of the chicken and effective reduction of the sauce. Avoid overcrowding the chicken, as it may hinder the browning process.
Verify that the internal temperature reaches 165°F using a meat thermometer; avoid overcooking.
Incorporate white wine for enhanced sauce flavor; it simmers, allowing the alcohol to burn off. It is recommended to keep an inexpensive bottle of white wine designated for cooking in the refrigerator.
Select a dry (non-sweet) white wine such as Pinot Gris or Sauvignon Blanc.
Consider garnishing with Parmesan and parsley for an excellent optional addition to this recipe.