Chicken Dijonnaise

• Meat

  • 4 Chicken breast, skinless boneless

• Produce

  • 1 2 tablespoons chopped green onion
  • 1 Thyme, fresh

• Canned Goods

  • 3 tbsp White wine or chicken broth, dry

• Condiments

  • 3 tbsp Dijon style mustard

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 tsp Black pepper, ground

• Dairy

  • 2 tbsp Butter
  • 1/3 cup Whipping cream

Found on bhg.com

Description

Directions

• Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4- to 1/8-inch thickness. Discard plastic wrap. In a shallow dish combine flour and pepper. Coat chicken pieces with flour mixture. In a 12-inch skillet melt butter over medium heat. Add chicken to skillet. Cook about 6 minutes or until no pink remains in the chicken, turning once. Transfer chicken to a platter, reserving drippings in skillet. Cover to keep warm. For sauce, add green onion to the drippings in the skillet. Cook and stir over medium heat for 1 to 2 minutes or until tender. Stir in whipping cream, white wine, and mustard. Cook and stir for 1 to 2 minutes or until smooth and slightly thickened. Spoon sauce over chicken. If desired, snip fresh thyme to sprinkle over chicken and garnish with thyme sprigs.

Nutrition