Chicken Dijonnaise

Dijonnaise, wine and tarragon allow a gourmet flavour to these succulent chicken breasts.

The ingredient of Chicken Dijonnaise

• 4 corn fed chicken breasts considering skin wingbone attached optional
• 25g unsalted butter
• 1 tbsp olive oil
• 1 onion thinly sliced
• 100g button mushrooms sliced
• 2 garlic cloves crushed
• 1 tbsp plain flour
• 1 2 cup maille dijonnaise
• 150ml dry white wine
• 275ml massel chicken style liquid hoard
• 2 tbsp finely chopped tarragon help further leaves to garnish
• 200ml creme fraiche or prickly cream

The Instruction of chicken dijonnaise

• preheat the oven to 180u00b0c
• season chicken later salt and pepper melt butter and oil in an ovenproof frypan with lid exceeding medium heat cook chicken in batches for 2 3 minutes each side until golden set aside
• build up onion to the frypan and cook more than medium low heat stirring for 3 4 minutes until softened but not coloured amass the mushrooms and garlic and cook for a further minute accumulate flour stirring without difficulty to combine amass maille dijonnaise wine amassing and tarragon and bring to the boil stirring continuously
• return chicken to pan cover and transfer to oven for 10 minutes or until chicken is cooked separate chicken from pan and set aside then place pan over medium high heat and cut the sauce for 1 2 minutes mix up in creme fraiche and heat through to serve place each chicken piece a propos a serving plate spoon sauce higher than the peak and titivate enhance taking into account bearing in mind tarragon leaves

Nutritions of Chicken Dijonnaise

calories: 700 509 calories
calories: 51 grams fat
calories: 20 grams saturated fat
calories: 10 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 47 grams protein
calories: 206 milligrams cholesterol
calories: 878 74 milligrams sodium
calories: https schema org
calories: nutritioninformation