From Scratch: Making Chicken with Dijon Cream Sauce at Home
Are you tired of boring, flavorless weeknight dinners? Say goodbye to chicken and broccoli for the millionth time and hello to our chicken with Dijon cream sauce!
=== 🍽🍸🥩 RECIPE ===
4 boneless, skinless chicken breasts
4 tablespoons all-purpose flour
1 shallot, finely diced
12 ounces (360 ml) chicken stock
8 ounces (240 ml) dry white wine
8 ounces (240 ml) light cream
1 tablespoon Dijon mustard
1 tablespoon olive oil
Salt & Pepper
Pound chicken to 1/2 inch (1.25 cm) thick. Season with salt and pepper. Dredge chicken in the flour, shaking off excess.
Heat the oil in a skillet over medium heat. Add the chicken, and cook on both sides until an internal temperature of 150°F (65°C). Remove chicken from pan and keep warm. The chicken will continue to cook outside of the pan.
In the same pan, add the shallot and cook for 1 to 2 minutes. Add the wine and stock, and simmer about 10 minutes, or until the liquid is reduced by half. Stir in the cream and mustard, and simmer for 2-3 more minutes.
Slice each chicken breast into 5 to 6 pieces. Drizzle sauce over the chicken.
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