Chicken Dijonnaise


  • 2 large boneless, skinless chicken breasts
  • 2 large boneless, skinless chicken breasts
  • 1/2 cup flour
  • 1/2 cup onions, thinly sliced
  • 1/2 cup button mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 artichoke hearts, quartered
  • 1/2 cup heavy cream
  • 4 tsps Dijon mustard
  • 2/3 cup dry vermouth
  • Chopped parsley for garnish
This is a super simple dish with a Dijon cream sauce along with mushrooms and artichoke hearts.
  • Heat butter in skillet.
  • Lightly dredge chicken breasts in flour.
  • Saute’ chicken in butter until lightly browned.
  • Add onions, mushrooms, garlic and artichoke hearts while browning the second side.
  • Stir over medium heat until reduced by half.
  • Reduce heat and add cream.
  • Stir in mustard and vermouth.
  • Cook until sauce thickens slightly, about 3 to 4 minutes.
  • Remove chicken breasts to serving dish.
  • Pour sauce over chicken and garnish with parsley.
  • Serve with rice and a green veggie.

Print Recipe

No Comments

Leave a reply