Chicken in Dijon Cream Sauce

Inspired by and dedicated to Chef Philippe Fallait and his wife Mary
Chicken in Dijon Creme Sauce with Lemon-Steamed Brussels Sprouts

Ingredients:
4 thinly sliced Chicken Breast fillets
4 Tbsp Dijon Mustard (removed from container)
1/2 tsp Olive Oil
2 cups Table Mushrooms, sliced
1 tsp White Wine Vinegar
1 cup Heavy Cream
1 tsp Salt
1 tsp Black Pepper
1 Tbsp fresh Chives, diced

Directions:

  • Liberally coat the Chicken Breasts with the Dijon Mustard on both sides.
  • Let sit for 10 minutes, as you heat up a skillet with just enough Olive Oil to coat lightly.
  • When the skillet is hot, brown the Chicken breasts on both sides, on medium heat.
  • Remove and set to the side.
  • Pour in the White Wine Vinegar, and scrap off the pieces of Mustard and Chicken.
  • Add the Mushrooms and let brown.
  • Add the Heavy Cream, Salt, Pepper, and any remaining Dijon Mustard.
  • Heat for about five minutes, stirring well, and mixing well until bubbly.
  • Add the chicken breasts back to the pan and let cook for another 5 minutes coating them with the Mustard Cream Sauce.
  • Plate the chicken, cover with Mushrooms and Sauce, and garnish with the diced Chives.

Makes 2 servings (2 pieces per person)

NOTES: When using the Dijon Mustard, remove it from the container and keep in a bowl or on a plate to prevent cross-contamination. Any Dijon Mustard not used from that plate can be scraped into the Heavy Cream when cooking.

This recipe was shared with me by my good friend Chef Philippe Fallait, who is the owner of Cafe Triskell. He didn’t give me the measurements, but I would not have this recipe without him. He’s an excellent chef, and a good friend.

Variations:
Chicken Dijon Baked with Artichokes

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  1. […] Chicken in Dijon Cream Sauce Possibly related posts: (automatically generated)Curry Chicken Salad on Mescaline GreensPollo e […]


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