Chicken with Creamy Dijon Sauce

Chicken with Creamy Dijon Sauce

Ready in 20 minutes

Chicken cutlets pounded thin and sauteed in a creamy Dijon sauce.

"This was great! I made a few adjustments, as some previous chefs did too: cut up chicken and coated w flour prior to cooking most of the way thru, added mushrooms to shallots and sautéed, added extra broth with abt 1/4 c. Of dry sherry, and a tbs of maple syrup. Reduced sauce to thicken and added chicken to cook rest of way thru in sauce. Delish"

- Grossbet

Top-ranked recipe named "Chicken with Creamy Dijon Sauce"

4.1 avg, 43 review(s) 91% would make again

Ingredients

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4 chicken breasts; boneless, skinless
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 tablespoons shallots; chopped
1 cup chicken broth; fat-free, low-sodium
1 sprig rosemary
3 tablespoons whipping cream
2 teaspoons Dijon mustard

Original recipe makes 4 Servings

Servings  

Preparation

Place skinless, boneless chicken breast halves between 2 sheets of plastic wrap; pound to 1/2 inch thickness. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon of pepper.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan. Add chicken; saute 3 minutes on each side or until done. Transfer to a serving platter.

Add 3 tablespoons chopped shallots to pan; saute for 2 minutes. Stir in 1/2 cup fat free, lower-sodium chicken broth and 1 rosemary sprig; bring to a boil. Cook 2 minutes.

Stir in 3 tablespoons whipping cream; cook 2 minutes. Remove from heat and discard rosemary.

Stir in 2 teaspoons Dijon mustard. Spoon over chicken.

Credits

Added on Award Medal
Verified by SunnyJF

photo by mogriff1 mogriff1

photo by carolrhart carolrhart

photo by katehandel katehandel

Calories Per Serving: 324 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Chicken with Creamy Dijon Sauce All 43 reviews

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Reviews

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Ingredients dont match prep. Whpd crm chz and whipping crm...2 diff things. Broth amt is diff too. Messed up my meal!!!
TeriLynn4610 4 days 2 hours ago
Lovely!
carolinemcminn 3 weeks ago
It was very good! Definitely use the sodium free though. I didn't and it was a tad too salty, but extremely tasty!! Will make again
Csdukate 1 month ago
Just seeing these reviews, but did the same thing- coated chicken with flour, sautéd mushrooms with the shallots and deglazed with a bit of sherry. Subbed thyme for rosemary and tripled the sauce. Served with rice pilaf. Absolutely awesome! Will definitely make again.
Mamaschaef 1 month ago
This was great! I made a few adjustments, as some previous chefs did too: cut up chicken and coated w flour prior to cooking most of the way thru, added mushrooms to shallots and sautéed, added extra broth with abt 1/4 c. Of dry sherry, and a tbs of maple syrup. Reduced sauce to thicken and added chicken to cook rest of way thru in sauce. Delish!
Grossbet 1 month ago
Really good. I used onions and a clove of garlic (pureed in the food processor) as opposed to shallots. I used rosemary and thyme. We ate it over brown rice. Nice flavors. Agree with others, didn't look like the picture.
mogriff1 1 month ago
Good! Changed it some. I didn't have rosemary or shallots so I used green onion, basil, and oregano. Will make again when I'm feeling fancy ;)
Jackiechan042003 3 months ago
Looked nothing like the picture. Almost like a step was left out, like maybe adding four to the chicken.
Snicole76 3 months ago
Perfect. Loved it.
paulavaskeroeterdink 4 months ago
I added thinly sliced mushrooms and heavy cream. Served with tagliatelle. The family loved it. Might try it with rice next time.
carolrhart 4 months ago
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