Creamy Dijon Chicken

 

We've been working hard on not eating out so I've been trying to appease my family with some new recipes! This was a crowd pleaser so I'm adding it here so I can remember it for next time. I used a large electric skillet to cook a big enough portion for everyone here but you could easily split the recipe into two pans or cut the recipe in half for your needs.  

Dijon Chicken

4 lg. chicken breasts (pounded to 1 in. and cut into two equal portions)

salt and pepper

2 T. olive oil 

4 T. butter

6 cloves garlic

2/3 cup white wine

2/3 cup heavy cream

1/2 cup chicken broth

2 T. dijon mustard

splash of soy sauce

Fresh thyme

Instructions:

Pound chicken breasts to 1 in. flat. Heat olive oil in a large skillet and cook the chicken for about 6 minutes on each side, getting a good sear on all side and heating to an internal temperature of 165 degrees. When chicken is cooked through, remove from pan and set aside to rest.

Melt butter in the pan just used to cook the chicken, scraping the bits from the pan.  Saute the garlic in the pan for 1 minute until golden. Add the white wine and chicken broth and cook until reduced by half. Add the heavy cream and dijon mustard and cook until thickened. Return meat and juices to the pan and continue to cook for 2 minutes to reheat the meat and spooning the sauce on top. Serve with mashed potatoes or rice or something to mix with the delicious extra sauce!