Description
A simple yet elegant Dijon Chicken with a silky garlic-wine pan sauce, perfect for weeknight dinners.
Ingredients
- 4 boneless chicken breasts or thighs
- Salt and pepper to taste
- 2-3 cloves minced garlic
- ½ cup dry white wine
- 1-2 tablespoons Dijon mustard
- ½ cup chicken stock or ¼ cup heavy cream
- 1 tablespoon butter
- Chopped parsley for garnish
Instructions
- Season chicken with salt and pepper. Sear in a hot, lightly oiled skillet over medium-high heat for 4-5 minutes per side until golden.
- Remove the chicken and lower the heat to medium; sauté minced garlic briefly.
- Add white wine to deglaze the pan, scraping up browned bits, and let it simmer for 3-5 minutes.
- Stir in Dijon mustard and chicken stock (or cream) and return the chicken to the pan to coat and finish cooking to an internal temperature of 165°F (74°C).
- Finish with butter and chopped parsley off the heat.
Notes
Use a heavy-bottomed skillet for even browning. Measure internal temperature with an instant-read thermometer for juiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing and deglazing
- Cuisine: French