Wednesday, August 24, 2022

Chicken Dijon

I love finding new ways to prepare chicken. And since I found this recipe, I've made it several times already. I especially like that the vegetables can cook alongside the chicken. It makes for an easy supper, one that almost seems too fancy for a weeknight! 

This is a simpler take on a classic French dish, but the simplicity doesn't mean the delicious factor decreases at all. The lightly pan fried chicken swimming in a delicious creamy mustard sauce, with crispy green beans on the side, is enough to make you start speaking in a French accent. Oiu! 

We enjoyed this with some roasted potatoes as a side. Any kind of potato would work well here; mashed might be nice cause you can use the sauce as a gravy. That's probably not very French, but it is yummy.

So go ahead, expand your chicken repertoire and impress your friends and family with this delicious dinner!

Dijon Chicken

1/4 cup flour
2 1/2 tsp. minced fresh rosemary
4 chicken cutlets, 1 pound total
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. olive oil
1 Tbsp. butter
1 1/2 cups white wine or chicken broth (or a combination)
2 Tbsp. Dijon mustard
2 cloves garlic, minced
1 cup half and half
1/2 pound fresh green beans, trimmed

Combine flour and 1 1/2 teaspoons rosemary in a shallow bowl. Season chicken cutlets with salt and pepper and dredge in the flour mixture, shaking off the excess.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium high heat until the butter starts to foam.

Cook the chicken 2 to 3 minutes on each side, or until golden brown. Remove to a plate. Add minced garlic and 1/2 cup wine or broth to the skillet and stir to deglaze the pan. Stir in the remaining wine, half and half, and mustard. Bring the mixture to a boil, then reduce heat to medium low and let simmer 2 minutes.

Return the chicken to the skillet, nestling it into the sauce, and sprinkle with the remaining minced rosemary. Add the green beans and coat with with the sauce as much as possible. Continue cooking on medium low heat for 10 to 12 minutes, or until the chicken is done and beans are tender. Serves 4. 

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