Chicken With Dijon White Wine Sauce
From Semigourmet53 8 years agoIngredients
- 4 boneless skinless chicken breasts, cut into strips shopping list
- ½ cup flour shopping list
- 1 teaspoon paprika shopping list
- 1 teaspoon onion powder shopping list
- 1 teaspoon garlic powder shopping list
- ½ teaspoon salt shopping list
- ¼ teaspoon pepper shopping list
- 2 tablespoons olive oil shopping list
- 1 tablespoon unsalted butter shopping list
- 1 tablespoon Dijon mustard shopping list
- ¼ cup dry white wine shopping list
- 1 cup chicken broth shopping list
- 1 tablespoon cornstarch shopping list
- 1/8 cup water shopping list
How to make it
- 1. Season chicken breasts and flour with, salt, pepper, onion powder, garlic powder, and paprika. Dredge chicken in seasoned flour. And set aside.
- 2. In a large skillet over medium heat, add olive oil. When ready add floured chicken, and cook until browned and cooked through; about 8 to 10 minutes. Remove from pan and set aside. Mix cornstarch and water. Set aside.
- 3. Deglaze pan with wine. After it comes to a simmer, add the broth; let simmer until it reduces just a bit. Add the Dijon and stir until mustard is melted into the sauce and is smooth; about 3 minutes. Add butter and stir until melted into sauce. Whisk the cornstarch mixture and add to pan. Let simmer whisking constantly until thickened.
- To serve: put rice in center of plate, place chicken on top and pour most of the sauce over the chicken and rice.
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