Chicken Dijon

Chicken Dijon

143

"Baked chicken in a creamy Dijon sauce."
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Ingredients

servings 268 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.
  2. Preheat oven to 150 degrees F (65 degrees C).
  3. Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.
  4. Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

143
  1. 190 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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, ho...

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, ho...

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 ...

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 a...

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...

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.

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...

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 season...

Excellent, excellent, excellent. Tasted like something you'd get at a fancy restaurant, and the preparation was easy. Very good served over rice with peas and mushrooms, or try with mashed pot...