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My review
Chicken Dijon
Janet Schaufele
"Baked chicken in a creamy Dijon sauce."
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Ingredients
servings 268 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.
- Preheat oven to 150 degrees F (65 degrees C).
- Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.
- Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 268 calories; 13.6 g fat; 5.9 g carbohydrates; 28.6 g protein; 103 mg cholesterol; 338 mg sodium. Full nutrition
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Reviews
Read all reviews 156204 Ratings
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Most helpful positive review
4/12/2005
I'm sure this is a great recipe alone, but I used it as a base to recreate one of my favorite restaurants dishes. I seasoned the chicken with lemon-pepper seasoning & then followed the rest of ...
Most helpful critical review
6/14/2008
As written, this recipe is worthy of two stars, as there is not much flavor going on here. The recipe noticeably is absent of any seasonings, including salt and pepper. With my modifications, ho...
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6/14/2008
As written, this recipe is worthy of two stars, as there is not much flavor going on here. The recipe noticeably is absent of any seasonings, including salt and pepper. With my modifications, ho...
4/12/2005
I'm sure this is a great recipe alone, but I used it as a base to recreate one of my favorite restaurants dishes. I seasoned the chicken with lemon-pepper seasoning & then followed the rest of ...
1/21/2010
As I stands, I think it's an "okay" recipe. As a chef, if you really want to make this a stand out dish, then leave out the flour, use heavy cream (although if you're cutting fat, you can get a...
6/28/2004
Although there was no reason for the chicken to be placed on a warmed plate, or in the oven afterward, this recipe was wonderful! Once the chicken was sauteed, I merely set it aside and made the...
3/26/2009
I rate the recipe as is, 4 stars. However utilizing others comments I made it into a 5 star recipe. Here's what I did to make it extra good... 1.I pounded the chicken to 1/2" thick and season...
5/12/2003
I marinated the chicken in mustard and balsamic vinegar overnight. A very good meal.
2/8/2006
Wonderful!!! Made it exactly as the recipe instructed and LOVED it! Seved over whole wheat egg noodles. I'm definitley making again maybe adding mushrooms and some spinach. Yummmmm.
6/13/2005
That was absolutely fantastic! :) I've just finished eating, and ran to the computer immediately. ;) The only things I changed were: I sliced the chicken to increase the cooking time, and didn...