dijonnaise
April27
This is a really great, and very easy to make, dish – thought I’d share it (Leah, Melissa).
Chicken Dijonnaise
4 servings | prep time 2:45
4 servings | prep time 2:45
- 4 boned/skinned chicken breast halves
- 1/3 cup mustard (1/2 dijon, 1/2 coarse pommery)
- 1/3 cup vermouth or dry white wine
- 1/2 cup sour cream
- to taste freshly ground black pepper
- to taste salt
- Coat the chicken with mustard and set in a covered bowl. Marinate for 2 hours.
- Preheat oven to 350 degrees.
- Arrange the chicken in a baking dish. Scrape out remaining mustard (from the marinating bowl) and spread evenly over chicken. Season with pepper and pour white wine over.
- Back (basting occasionally) in center rack of oven for 30-40 minutes.
- Scrape mustard off and back into the backing dish. Transfer chicken to a serving platter and keep warm.
- Skim fat from cooking juices and set in baking dish over medium heat. Bring to a boil and whisk in sour cream. Lower the heat. Simmer for 5-10 minutes or until reduced by 1/3. Season with salt and pepper and pour over chicken. Serve hot.