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Creamy Chicken Dijon
Make this creamy chicken recipe with a white wine dijon sauce that is gourmet level both in taste and presentation!
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
dinner, Main Course
Cuisine:
American
Servings:
4
servings
Author:
The Shortcut Kitchen
Equipment
Meat Tenderizer
Skillet
Ingredients
4
boneless skinless chicken breasts
salt and pepper
1
tablespoon
olive oil
2
tablespoons
butter
3
cloves
garlic
minced
¼
cup
dry white wine
¼
cup
heavy cream
2
tablespoons
soy sauce
2
tablespoons
grainy Dijon mustard
Instructions
Using a meat tenderizer pound all chicken breasts to an even thickness. Season generously with salt & pepper.
In a large pan heat oil over medium heat. Add chicken and cook 5-6 minutes per side or until browned. Remove chicken and set aside.
Add butter and garlic to the pan and cook for 30 seconds. Add white wine and let simmer until it is reduced by half, about 2-3 minutes.
Stir in heavy cream, soy sauce, and dijon. Simmer for 2-3 minutes whisking until it is fully combined.
Add chicken back to the pan and simmer until it is heated through.
Notes
Be sure to tenderize the chicken breasts so they cook evenly.
Do not overcook the chicken in step 2. It will cook a bit more once added to the sauce.
Whisk together cream, soy sauce, and Dijon mustard before adding to the pan.
Refrigerate leftovers for 3-4 days in a covered container.
Nutrition
Calories:
426
kcal
|
Carbohydrates:
2
g
|
Protein:
52
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
183
mg
|
Sodium:
909
mg
|
Potassium:
939
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
470
IU
|
Vitamin C:
4
mg
|
Calcium:
35
mg
|
Iron:
1
mg