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.

Reviews & Comments 2

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  • frankieanne 3 years ago
    Lindsay's review in IMI 3/25/16
    Chicken With Dijon White Wine Sauce
    Was this review helpful? Yes Flag
    " It was excellent "
    LindsayB ate it and said...
    Delicious! Took me a lot longer than expected to make as I had to brown chicken in batches in the skillet. One pound revealed a whole lot of chicken strips for me. Recipe was easy and tasted great. I ended up adding a big ole glug of half and half to sauce, but I don't think it made much of a difference. I did double sauce as we are big sauce folks here. Might also be nice with a little lemon added. Served as directed, over white rice. Asparagus on side, which was great accompaniment. Went over well here!
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  • christinem 4 years ago
    Love it! This sounds so yummy!
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