Recipe by Janet Schaufele
"Baked chicken in a creamy Dijon sauce."
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skinless, boneless chicken breasts
Dijon-style prepared mustard
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 the sauce prep. I then placed the chicken on a bed of cooked spinach, topped with the sauce & provolone cheese. Then I baked it for a few minutes to melt the cheese. To die for!
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, however, I'd call this 4 stars--much better. I dredged the chicken in flour seasoned with Montreal Chicken Seasoning before browning, but added no flour to the sauce as I knew it wouldn't be necessary. After removing the chicken from the pan, I sauteed shallots and minced garlic before adding the broth, half and half, some white wine, and the Dijon. As the sauce reduced I added some chopped, fresh tarragon for added dimension and flavor which really worked nicely. I admit the end result was probably a different dish, albeit a better one.
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 away with fat free half and half, but it's not as impressive), add stone ground mustard (gives it some oopmh in texture and flavor) and tarragon to taste. Serve it with some type of potato (Duchesse or croquettes are perfect) and a delicate green veg like asparagus. Preparing the dish this way is not only easier, but these small changes make it a truly French dish that's wonderful in both taste and appearance. You can also switch it around a bit and use beef tenderloin!
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 sauce. Once the sauce was done, I put the chicken back into the sauce pan and let it simmer. I did, of course add, onion and garlic powders along with black pepper and fresh rosemary. Great Janet and thanks so much for a fantastic recipe that my family loved!
I marinated the chicken in mustard and balsamic vinegar overnight. A very good meal.
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.
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 seasoned it generously with lemon-pepper 2.I doubled the sauce, I had a little extra, but wouldn't have had enough if I hadn't doubled 3.I added 2 tsp of minced garlic and 2 tsp of minced shallots to the pan once chicken was done cooking, and sauteed til tender 4.I cut the chicken broth down to 3/4 c and added 1/4 of an oaky chardonay 5.I used honey dijon mustard 6.I added provalone to the chicken before putting the sauce over it. I cooked as directed, though my oven would not go that low. It's great to prepare this meal in advance and then pop it in the oven at a higher temp for the recommended time when your ready to eat. My boyfriend loved it, and it was something new to both of us that we both enjoyed.
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't put it in the oven - instead I added the chicken pieces back to the sauce once it was ready and reheated. I also used taragon mustard as I didn't have dijon handy.
Absolutely excellent recipe. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 268
** Calories from Fat: 123
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