29 Ratings
  • 5 Rating Star 12
  • 4 Rating Star 10
  • 3 Rating Star 5
  • 2 Rating Star 2

This has been forgotten in our family for the longest time. Just recently, this unique and delightful recipe has been revived, and is a favorite with family and friends. The once 'dormant' chicken has been awakened...ENJOY!

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Melt butter in a large skillet over medium-high heat. Coat chicken breasts in flour, and place them in the skillet along with the garlic. Fry on both sides until browned. Pour in the beef consomme, and reduce heat to low. Cover and simmer for 45 minutes.

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  • Preheat the oven to 300 degrees F (150 degrees C). Stir together the sour cream and Dijon mustard, stir into the skillet, and simmer for 10 minutes.

  • Remove the chicken breasts from the skillet, and place them in a shallow casserole dish. Stir sauce until smooth, and pour over chicken. Sprinkle Parmesan cheese over the top.

  • Bake for 10 minutes in the preheated oven, or until cheese is melted. Serve with your favorite flavored rice.

Nutrition Facts

402.09 calories; 30.11 g protein; 11.94 g carbohydrates; 25.22 g fat; 121.08 mg cholesterol; 549.01 mg sodium.Full Nutrition


Reviews (26)

Read All Reviews

Most helpful positive review

STEPHIE71
01/23/2003
Delicious! My husband loved this dish - the sauce was tasty. I did find that the consomme dried up before the time was up for the simmering...so you may want to watch it closely. Overall very good.
(5)

Most helpful critical review

Anonymous
01/23/2003
I dislike the idea of writing a "negative" review especially since everyone's tastes vary. Although I liked the breaded chicken and the tenderness of the finished product I have to say that the sauce appealed to neither me nor my husband.
(4)
29 Ratings
  • 5 Rating Star 12
  • 4 Rating Star 10
  • 3 Rating Star 5
  • 2 Rating Star 2
Anonymous
01/23/2003
I really like this and I really didn't have to watch it too much. I have two litle ones and they require a lot of attention so it was nice to be able to leave this one on the stove for a few and be able to walk away from it. I really liked the blend of spices and ingredients.
(6)
STEPHIE71
01/23/2003
Delicious! My husband loved this dish - the sauce was tasty. I did find that the consomme dried up before the time was up for the simmering...so you may want to watch it closely. Overall very good.
(5)
LVERNE1
01/28/2004
It would not have been a terrible thing if this dish had stayed dormant. The sauce was overbearing and seemed to be missing something. It was worth a shot but I won't be making this again.
(5)
Anonymous
01/23/2003
I dislike the idea of writing a "negative" review especially since everyone's tastes vary. Although I liked the breaded chicken and the tenderness of the finished product I have to say that the sauce appealed to neither me nor my husband.
(4)
Anonymous
06/11/2004
Cooking times were way too long but over all very tasty!
(4)
Anonymous
01/23/2003
My whole family loved this recipe! It is something I will make over and over again! Amy Wood
(3)
CURTISLEE
05/05/2006
The sauce from this recipe is quite similar to that of the great Chicken Dijon recipe at Julio's a great chain of Mexican restaurants in Omaha Nebraska. I served this with Lemon Green Beans with Walnuts another allrecipes recipe which was an awesome side dish. Next time I will whip up some rice to go with the beans and chicken which is how it's served at Julio's. If you trend towards being a picky eater--fussy about something that taste a little exotic or different maybe this isn't for you; but for everyone else you can't go wrong! This will be in my regular rotation.
(3)
Jason
03/22/2006
I thought that this chicken was good but I made some changes to the recipe. I added a tsp of Paula Deen's seasoning salt recipe to the flour (it is 1 cup salt 1/4 cup garlic powder 1/4 cup black pepper - keep it in a ziplock bag I use it all the time) which imparted more flavor to the chicken itself. I added a can of sliced mushrooms which complemented the chicken. I also cut back the dijon mustard to two spoonfuls which was plenty for my tastes. I found this to be pleasantly salty which comes from someone that hates anything to be too salty. If you're afraid everything will taste too salty I would limit the amount of parmesan cheese but do use some because it added an added something compared to other dijon cream sauce dishes I have prepared. The whole thing was very easy and used a lot of ingredients I usually have on hand.
(3)
KRICKYR
01/23/2003
Intense flavor! Excellent even before adding the sour cream/mustard "sauce". Quite rich though. Next time I won't add quite so much sour cream. And there will be a next time.........
(3)