Creamy Chicken Dijon from Mazola(R)

Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Creamy chicken with a hint of mustard tang is great served on your favorite pasta or rice.

 By Mazola
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Pat chicken breasts dry with paper towels; cut each breast into 2 to 3 pieces. Season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Place half of the chicken in Dutch oven and cook 2 to 3 minutes per side or until nicely browned.

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  • Remove chicken to platter and repeat with remaining chicken. Add remaining 2 tablespoons oil to the pan. Add leeks and garlic and cook over medium heat for 2 to 3 minutes or until softened. Stir in chicken broth; bring to a boil stirring well to scrape any browned bits from bottom of pan. Add chicken back to the Dutch oven; cover and simmer 10 minutes. Mix half and half and corn starch together; add to Dutch oven along with Dijon mustard and thyme. Stir until thickened. Remove from heat and let sit 3 minutes. Transfer to serving platter and sprinkle with chopped, fresh parsley. Serve immediately with rice or noodles.

Nutrition Facts

Per Serving:
195 calories; 10.6 g total fat; 50 mg cholesterol; 249 mg sodium. 6.8 g carbohydrates; 17.8 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Diana71
Rating: 4 stars
11/19/2014
This recipe has a lot of potential. I make a lot of French dishes and I think this was an excellent try at a quick and easy poulet a la moutarde. If I made it again I would add at least 2 T butter to the 2 T oil when sautéing the leeks (and reduce that 2 T oil to 1 T). I might even add a bit of diced onion. I would up the chicken broth and definitely use at least 1 cup of heavy cream and at least 1/2 c of white cooking wine. My family felt the recipe exactly as it is was much too Dijon-y and that "something was missing". (They are very used to reviewing recipes by now.):) To "fix" the recipe after the initial go I added 1/2 c white cooking wine plus 2 T butter and let the sauce reduce on the stove for a good bit. It tasted loads better but I think the proportions were too off to fix. Even so 2 of the 3 teenagers over for dinner had this dish as leftovers tonight. Read More
Helpful
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Diana71
Rating: 4 stars
11/19/2014
This recipe has a lot of potential. I make a lot of French dishes and I think this was an excellent try at a quick and easy poulet a la moutarde. If I made it again I would add at least 2 T butter to the 2 T oil when sautéing the leeks (and reduce that 2 T oil to 1 T). I might even add a bit of diced onion. I would up the chicken broth and definitely use at least 1 cup of heavy cream and at least 1/2 c of white cooking wine. My family felt the recipe exactly as it is was much too Dijon-y and that "something was missing". (They are very used to reviewing recipes by now.):) To "fix" the recipe after the initial go I added 1/2 c white cooking wine plus 2 T butter and let the sauce reduce on the stove for a good bit. It tasted loads better but I think the proportions were too off to fix. Even so 2 of the 3 teenagers over for dinner had this dish as leftovers tonight. Read More
Helpful
(2)
Jacolyn
Rating: 5 stars
11/08/2014
Another great recipe from Mazola! It tasted just like the recipe states - creamy with a hint of mustard. I served it over egg noodles so I doubled the sauce because we like our noodles doused in sauce. I don't have a Dutch oven unfortunately so I just cooked it all in a deep skillet on the stove. Also I added a few dashes of onion powder to the chicken as it browned for added flavor. Oh and I used heavy cream instead of half and half because I already had it in my fridge. This was very good! Read More
Helpful
(2)
Diana71
Rating: 4 stars
11/19/2014
This recipe has a lot of potential. I make a lot of French dishes and I think this was an excellent try at a quick and easy poulet a la moutarde. If I made it again I would add at least 2 T butter to the 2 T oil when sautéing the leeks (and reduce that 2 T oil to 1 T). I might even add a bit of diced onion. I would up the chicken broth and definitely use at least 1 cup of heavy cream and at least 1/2 c of white cooking wine. My family felt the recipe exactly as it is was much too Dijon-y and that "something was missing". (They are very used to reviewing recipes by now.):) To "fix" the recipe after the initial go I added 1/2 c white cooking wine plus 2 T butter and let the sauce reduce on the stove for a good bit. It tasted loads better but I think the proportions were too off to fix. Even so 2 of the 3 teenagers over for dinner had this dish as leftovers tonight. Read More
Helpful
(2)
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Ms. Chef Esh
Rating: 5 stars
11/09/2014
Thank you Mazola for this incredible recipe I doubled the sauce and it was a huge hit with my family! Read More
Helpful
(2)
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