Main Dishes
Chicken Dijon
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Ingredients
2 boneless chicken breasts, skinned and cut into two pieces
Flour for breading
4 eggs
½ cup plain bread crumbs
½ cup grated parmesan cheese
½ cup olive oil
For the Sauce
1 tablespoon shallots, finely diced
½ cup white wine (not cooking wine)
2 teaspoons Dijon mustard
1 teaspoon lemon juice
½ cup Tuscan Dairy Farms heavy cream
Directions
Preheat oven to 350 degrees. Combine bread crumbs and parmesan cheese. Dredge chicken breasts in flour; dip in egg, then in bread crumb/cheese mixture.
Heat oil in large sauté pan; add chicken breasts and cook until golden on both sides. Remove from pan and place in 350 degree oven to cook through. Drain most of the oil from the sauté pan; add shallots and cook for 1 minute. Add white wine and lemon juice and cook for 3 minutes to reduce a bit. Add the Dijon mustard and whip in with a whisk. Add Garelick Farms heavy cream and reduce until creamy. Pour over chicken and serve.
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