Chicken Dijonnaise | Midwest Living

Chicken Dijonnaise

Chicken Dijonnaise

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  • Makes: 4 servings
  • Start to Finish 30 mins

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  • 4 skinless, boneless chicken breast halves (about 1-1/4 to 1-1/2 pound total)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons chopped green onion
  • 1/3 cup whipping cream
  • 3 tablespoons dry white wine or chicken broth
  • 3 tablespoons Dijon-style mustard
  • Fresh thyme sprigs (optional)


  1. Place each chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4-inch thickness. Remove the plastic wrap. In a shallow dish, combine flour and pepper. Coat chicken pieces with flour mixture.
  2. In a very large skillet, cook the chicken in 2 tablespoons of hot butter over medium heat for 6 minutes or till the chicken is no longer pink, turning once. Remove from skillet, reserving drippings in skillet. Transfer the chicken to a serving platter and keep warm.
  3. Add green onion to the drippings in the skillet. Cook and stir for 1 to 2 minutes or till the onion is tender. Stir in whipping cream, white wine or broth and mustard. Cook and stir for 1 to 2 minutes or till the mixture is smooth and slightly thickened. Spoon sauce over chicken. Garnish with thyme sprigs, if you like.

Nutrition Facts

(Chicken Dijonnaise)

Servings Per Recipe 4, fiber (g) 1, sodium (mg) 208, cal. (kcal) 298, pro. (g) 28, carb. (g) 8, Fat, total (g) 16, chol. (mg) 110

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