Creamy Dijon Mustard Chicken with Fresh Herbs
Indulge in a delightful culinary experience with this Creamy Dijon Mustard Chicken, skillfully crafted to leave your taste buds wanting more. Originating from the trusted Everyday Food cookbook by Martha Stewart, this dish boasts tender, sautéed chicken breasts enveloped in a velvety mustard-cream sauce that balances richness with a zesty kick. Pair it with a side of steamed, buttered asparagus for a fresh and vibrant meal. This versatile sauce can also elevate your favorite fish dishes, proving that comfort food can be both sophisticated and simple. Ideal for weeknight dinners or special gatherings, this recipe invites you to savor each bite and enjoy the deliciousness of French-inspired cuisine. Don’t hesitate to double the sauce if you’re a fan of that extra drizzle!
N/A
Servings
150
Calories
8
Ingredients
Ingredients
Boneless skinless chicken breasts
4 (Trimmed of any excess fat)
Salt
1/4 teaspoon (Kosher or sea salt)
Black pepper
1/4 teaspoon (Freshly ground)
Olive oil
2 tablespoons (Extra virgin for enhanced flavor)
Dry white wine
1/4 cup (Such as Sauvignon Blanc or Chardonnay (or substitute with chicken broth))
Heavy cream
1/2 cup (At room temperature for easier incorporation)
Dijon mustard
2 tablespoons (Adds a zesty flavor)
Dried tarragon
1 teaspoon (Or 1 tablespoon fresh tarragon, chopped)
Instructions
1
Start by sprinkling the boneless, skinless chicken breasts evenly with salt and pepper on both sides.
2
In a large skillet, heat the olive oil over medium-high heat until shimmering. Carefully add the seasoned chicken breasts to the pan.
3
Sauté the chicken for about 10 to 12 minutes, turning once, until they are thoroughly cooked through and have a golden-brown crust. Once done, transfer the chicken to a plate and cover to keep warm.
4
Pour the dry white wine (or chicken broth) into the hot skillet, using a wooden spoon to stir and scrape the bottom to deglaze the pan. Allow it to cook for about 1 minute until the wine is reduced by half.
5
Reduce the heat to medium-low, then whisk in the heavy cream, Dijon mustard, and dried tarragon. Continue to cook the sauce, whisking constantly, for about 2 minutes or until it thickens to your desired consistency.
6
Add any juices that have accumulated from the chicken back into the sauce, stirring to combine well.
7
Before serving, you can return the chicken to the skillet, allowing it to be thoroughly coated in the luscious sauce.
8
Serve the chicken hot with a generous drizzle of the mustard-cream sauce on top. Enjoy your meal!
Nutrition Information
10g
Fat
1.25g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Dijon Mustard Chicken?
Creamy Dijon Mustard Chicken is a dish featuring tender, saut ed chicken breasts enveloped in a velvety mustard-cream sauce that balances richness with a zesty kick.
Where did this recipe originate?
This recipe originated from the Everyday Food cookbook by Martha Stewart.
What side dish pairs well with this chicken?
It is recommended to pair the chicken with a side of steamed, buttered asparagus for a fresh and vibrant meal.
Can I use this sauce for other dishes?
Yes, this versatile mustard-cream sauce can also be used to elevate your favorite fish dishes.
What is the calorie count for this recipe?
There are approximately 150 calories in this dish per serving.
How much fat is in this dish?
The recipe contains 10g of fat per serving.
How many carbohydrates are in this recipe?
There are 1.25g of carbohydrates per serving.
What is the protein content?
This dish provides 13g of protein per serving.
How many ingredients are needed?
There are 8 main ingredients used in this recipe.
What kind of chicken is used?
The recipe calls for 4 boneless, skinless chicken breasts trimmed of any excess fat.
How should I season the chicken?
Sprinkle the chicken breasts evenly with 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper on both sides.
What temperature should I use to saut the chicken?
Heat the olive oil in a large skillet over medium-high heat until shimmering before adding the chicken.
How long should I cook the chicken?
Saut the chicken for about 10 to 12 minutes, turning once, until thoroughly cooked with a golden-brown crust.
What do I use to deglaze the pan?
Pour 1/4 cup of dry white wine or chicken broth into the hot skillet and stir to scrape the bottom.
How do I prepare the sauce?
Reduce heat to medium-low, whisk in 1/2 cup heavy cream, 2 tablespoons Dijon mustard, and 1 teaspoon dried tarragon, then cook for 2 minutes until thickened.
Can I use chicken broth instead of wine?
Yes, chicken broth is a suitable substitute for dry white wine when deglazing the pan.
What type of mustard is required?
The recipe specifically uses 2 tablespoons of Dijon mustard to add a zesty flavor.
What herb provides the flavor in the sauce?
Dried tarragon (or fresh tarragon) is used to provide a fresh herbal flavor to the sauce.
Can I use fresh tarragon?
Yes, you can substitute 1 teaspoon of dried tarragon with 1 tablespoon of chopped fresh tarragon.
How much olive oil is used?
The recipe requires 2 tablespoons of extra virgin olive oil.
What is the purpose of adding chicken juices back to the sauce?
Stirring the accumulated chicken juices back into the sauce helps combine the flavors and ensures no juices are wasted.
What should I do after the chicken is cooked?
Transfer the chicken to a plate and cover it to keep it warm while you prepare the sauce.
Is this recipe suitable for weeknights?
Yes, it is ideal for quick weeknight dinners as well as special gatherings.
What is the recommended preparation for the heavy cream?
The heavy cream should be at room temperature for easier incorporation into the sauce.
What type of salt is best for this recipe?
Kosher or sea salt is recommended for seasoning.
What white wines are recommended for deglazing?
Dry white wines such as Sauvignon Blanc or Chardonnay are recommended.
How do I ensure the chicken stays warm while making the sauce?
Once the chicken is plated, cover it with another plate or foil to retain its heat.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and a simple yet sophisticated comfort food.
Is this dish inspired by a specific cuisine?
Yes, the recipe is inspired by French cuisine.
Can I double the sauce amount?
Yes, you can double the sauce ingredients if you prefer an extra drizzle over your chicken.