Braised Chicken In Dijon Cream Sauce
- 2 x Boned and skinned chicken Breast halves
- 3 Tbsp. Extra virgin olive oil
- 1 med Onion, minced -or possibly-
- 4 x Shallots, minced
- 2 x Cloves garlic, minced
- 1/2 c. Dry white wine
- 14 1/2 ounce Chicken stock Salt and pepper, to taste
- 3 Tbsp. Dijon mustard
- 8 ounce Heavy cream
- In a skillet with high sides, heat the olive over medium high heat. Sear the chicken breast halves in the warm oil about 2 min on each side, till just golden on the outside. Reduce the heat to medium, move the chicken to one side, add in the onion and garlic, and cook a couple of min more till the onion and garlic are lightly browned. Add in the wine and scrape up any browned bits from the bottom of the pan. Replace the chicken in the center of the pan, spacing it proportionately, and add in the chicken stock, salt, and pepper. The stock should come up only about halfway on the chicken pcs. Bring the liquid to a simmer and reduce the heat to low.
- Partially cover the pan and let the chicken braise for one hour, turning the chicken over once or possibly twice near the end of the cooking time. Remove the chicken pcs and keep hot. To the liquid in the pan add in the Dijon and cream, and stir. Raise the heat to medium and boil the sauce till it reaches the desired thickness. Taste and add in salt or possibly pepper if you like.
- Serve the chicken with the hot sauce.
Leave a review or comment