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| Dijon Chicken Breasts |
| Elegant but simple, Dijon chicken breasts are accented with a pan-sauce made from white wine. Vary the herbs in the coating to suit your taste. Serve with new potatoes tossed with herbs. Preparation time does not include 1 - 2 hour marinating time. |
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| Base SKU: |
487 |
| Cuisine: |
French |
| Prep Time: |
30 Minutes |
| Cooking Time: |
1 Hour |
| Yield: |
2 Servings |
| Source: |
myEthnicWorld |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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1 tablespoon(s) |
Thyme, dried |
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Flour, for dredging |
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2 |
Chicken breasts, skinless |
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2 teaspoon(s) |
Garlic, minced |
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2 tablespoon(s) |
Dijon mustard |
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1 teaspoon(s) |
Parsley, fresh, minced, |
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to taste |
Pepper |
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2 |
Eggs, beaten |
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2 tablespoon(s) |
Olive oil |
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2 tablespoon(s) |
Butter |
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4 teaspoon(s) |
Garlic, minced |
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2 tablespoon(s) |
Shallot, minced |
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1/2 cup(s) |
White wine |
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| Instructions: |
| 1. |
Preheat oven to 350;F. Combine basil and thyme with flour; reserve. |
| 2. |
Place chicken breasts in a bowl or shallow dish. Combine garlic, mustard, and parsley. Coat chicken well and marinate in the refrigerator for 1–2 hours. |
| 3. |
Remove chicken from dish. Season with salt and pepper to taste. Dip in beaten egg and then dredge lightly in the flour/herb mixture. |
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In an ovenproof skillet, heat olive oil and butter to bubbling. Saut; breasts on both sides, just enough to produce a nice, golden crust. |
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Transfer skillet to preheated oven and continue cooking until done. (Finishing the breasts in the oven helps prevent an overly brown crust and underdone breast.) |
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Remove chicken from skillet and reserve. Over medium heat, sauté garlic and shallot in remaining oil until lightly browned and softened. (If necessary, add a little more olive oil.) |
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Add wine and "deglaze" pan by swirling with a wooden spoon to incorporate any browned bits from the bottom of the pan into the sauce. Add stock and allow to boil briskly to reduce somewhat (about 3 minutes). |
| 8. |
Stir in cream and mustard and heat through; add parsley. |
| 9. |
Ladle over prepared chicken cutlets and sprinkle with additional parsley as garnish. |
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