Monday, September 21, 2009

chicken dijonnaise

Now that it is fall, it's time to break out those cool-evening classics. I love this recipe because it is very simple- with only 3 ingredients, and turns out great!

Chicken cutlets or breasts
mustard: at least 1, up to 3, dijon, honey, grainy, dusseldorf, whatever you like.
white wine
salt & pepper
heavy cream- for sauce

1. Preheat oven to 400 degrees
2. In a lipped baking dish, cover chicken with mustard. Pour white wine around chicken, and salt and pepper.
3. Bake 30-40 minutes
4. When chicken is done, carefully pour juices and mustard into saucepan. Put chicken back in oven to stay warm. Pour some heavy cream into mixture, and a little more wine. Reduce over medium heat, salt and pepper. You will know it's good to go when it turns a darker color, and by the smell. You should be able to smell the wine cooking through the cream.
Serve the chicken and pour the sauce on top.

*goes great with wilted spinach or bok choy, and a sweet potato.

1 comment:

  1. * Maybe, but you seem to prefer it with green beans and rice :P
    Question: if I'm trying to go lower calorie/fat, what would you suggest that I could try in place of the heavy cream? or is it really just a smallish amount ( a few tablespoons)? Thanks! =)