Happy Valentine’s Day! Since cold, wintery, weekday evenings are not my favorite times to be heading out for the evening, we tend to celebrate Valentine’s Day at home when it falls during the work week. Something special is definitely called for, though. Candles, a fire in the hearth, plus the good china & cloth napkins all add to the intimate atmosphere. The food itself also has to be exceptional. I’ve done a bunch of beef tenderloin recipes that would fit the bill, like French Onion Beef Tenderloin, Balsamic Roasted Beef, and Beef Tenderloin with Balsamic Tomatoes. But if you or your special someone, would prefer poultry over beef, here’s an elegant, but quick & easy chicken dish idea to do at home.
Chicken Dijonaisse
Chicken Dijonnaise (adapted from bhg.com)
Makes: 4 servings Start to Finish: 30 minutes
Ingredients:
- 1-1/4 to 1-1/2 pounds skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 1 green onion, chopped
- 1/3 cup whipping cream
- 3 tablespoons dry white wine or chicken broth
- 3 tablespoons Dijon-style mustard
- fresh thyme, for garnish
Directions:
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4-inch thickness. In a shallow dish, combine the flour and pepper. Coat the chicken pieces with flour mixture.
Pound the chicken to a uniform thickness.
In a 12-inch skillet, melt the butter over medium heat. Add the chicken to the skillet. Cook each piece for about 6 minutes or until no pink remains in the chicken, turning it once. Transfer the chicken to a platter, reserving the drippings in the skillet. Cover it to keep it warm.
Saute the chicken.
For the sauce, add the green onion to the drippings in the skillet. Cook and stir the onions over medium heat for 1 to 2 minutes or until they are tender. Stir in the whipping cream, white wine, and mustard.
Add the cream, Dijon & wine to the scallion.
Cook and stir the mixture for 1 to 2 minutes or until it is smooth and slightly thickened.
Prepare the sauce to go over the chicken.
Spoon the sauce over the chicken. If desired, snip some fresh thyme to sprinkle over the chicken as garnish. Serve immediately.
Even chicken becomes elegant when it is served with a sauce made of cream, wine & Dijon mustard!
Elevating chicken to elegant! ~Linda
Chicken Dijonnaise (adapted from bhg.com)
Makes: 4 servings Start to Finish: 30 minutes
Ingredients:
- 1-1/4 to 1-1/2 pounds skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 1 green onion, chopped
- 1/3 cup whipping cream
- 3 tablespoons dry white wine or chicken broth
- 3 tablespoons Dijon-style mustard
- fresh thyme, for garnish
Directions:
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4-inch thickness. In a shallow dish, combine the flour and pepper. Coat the chicken pieces with flour mixture.
In a 12-inch skillet, melt the butter over medium heat. Add the chicken to the skillet. Cook each piece for about 6 minutes or until no pink remains in the chicken, turning it once. Transfer the chicken to a platter, reserving the drippings in the skillet. Cover it to keep it warm.
For the sauce, add the green onion to the drippings in the skillet. Cook and stir the onions over medium heat for 1 to 2 minutes or until they are tender. Stir in the whipping cream, white wine, and mustard.
Cook and stir the mixture for 1 to 2 minutes or until it is smooth and slightly thickened.
Spoon the sauce over the chicken. If desired, snip some fresh thyme to sprinkle over the chicken as garnish. Serve immediately.