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Chicken Dijonnaise
Chicken Dijonnaise
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate chicken breasts with a gourmet blend of Dijon mustard, white wine, and fragrant tarragon.
Ingredients:
  • 4 corn-fed chicken breasts with skin (wingbone attached - optional)
  • 25g unsalted butter
  • 18.20 gm olive oil
  • 1 onion, thinly sliced
  • 100g button mushrooms, sliced
  • 20.00 ml plain flour
  • 125.00 ml Dijonnaise
  • 150ml dry white wine
  • 275ml chicken style liquid stock
  • 40.00 ml finely chopped tarragon*, plus extra leaves to garnish
  • 200ml creme fraiche or sour cream
Instructions:
  • Preheat your oven to 180°C.
  • Season chicken generously with salt and pepper. Heat butter and oil in an ovenproof frypan over medium heat. Sear chicken in batches for 2-3 minutes per side until beautifully golden. Remove from pan and set aside.
  • - Sauté the onion in the frypan over gentle heat until soft but not browned. Toss in the mushrooms and garlic, then cook for an additional minute. Stir in the flour, followed by Maille Dijonnaise, wine, stock, and tarragon. Bring the mixture to a simmer while stirring constantly.
  • Place the chicken back into the pan, cover, and bake in the oven for 10 minutes or until fully cooked. Take the chicken out of the pan and set it aside. Return the pan to the stove over medium-high heat and simmer the sauce for 1-2 minutes. Add creme fraiche and heat the sauce. Serve by arranging each chicken piece on a plate, pouring the sauce over it, and adding tarragon leaves as a garnish.

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