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Creamy Dijon Chicken
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Ingredients
0 of 15 gathered
Step by step
Method
4 steps
- 1
Pat 4 boneless chicken breasts dry. Season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper, then dust lightly with 2 tablespoons flour.
- 2
Heat 2 tablespoons olive oil in a large skillet over medium-high. Sear the chicken 4–5 minutes per side until golden; move it to a plate while the center is still underdone.
- 3
Lower the heat to medium and cook 1 thinly sliced shallot for 2 minutes. Add 1 cup chicken broth and scrape up the browned bits. Whisk in 2 tablespoons Dijon mustard and simmer 3 minutes.
- 4
Stir in ¾ cup heavy cream and return the chicken with its juices. Simmer 5–8 minutes, turning once, until the sauce coats a spoon and the thickest chicken reaches 165°F. Finish with parsley and serve over rice or mashed potatoes.