Chicken with Dijon-wine sauce is one of those meals that takes me back to childhood dinners. For me, it’s a very comforting meal that reminds me of the time when my mama lovingly made my dinner every night while I relaxed after school. Back then, I was oblivious to the hard work moms do on a daily basis and I was certain that I was the one who needed to relax at the end of a school day. Now that I’m a mom, I appreciate more than ever the hard work my mom always put into making our delicious dinners.
This chicken recipe combines some of the best French-influenced flavors: Dijon mustard, dry white wine, and shallots. It’s a very simple meal that doesn’t take long to make, but tastes absolutely divine. I like to serve this chicken with roasted potatoes or over mashed potatoes, but it would taste great with pasta rice or a side of veggies.
3-4 chicken breasts
1 Tbsp. olive oil
2 Tbsp. flour
⅓ c. Dijon mustard
2 shallots, chopped
2 cloves of garlic, minced
2 tsp. thyme
¾ c. dry white wine
2 Tbsp. cream
Salt and pepper
Pound the chicken breasts until they are uniform in thickness. Season the chicken with salt and pepper. Coat with a very light layer of flour.
Heat the olive oil in a large skillet over medium high heat. Cook the chicken breasts for 3-4 minutes on each side, or until cooked through and browned on the outside. Remove the chicken and set aside on a plate. In the same skillet, cook the shallots for 2 minutes, or until soft. Add the garlic and cook for one more minute. Add the thyme and stir to combine.
Whisk in the white wine and make sure to scrape the bits of browned chicken from the bottom of the pan. Add the Dijon mustard and whisk until the sauce is creamy. Add the cream, stir, and heat through. Season with salt and pepper.
To serve, place the chicken breasts on a platter and cover with the mustard sauce. Enjoy!