Recipe Chicken Dijonnaise : Practical and Delicious

Recipe Chicken Dijonnaise : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken Dijonnaise. You are currently reading Recipe Chicken Dijonnaise : Practical and Delicious. This recipe is the creation of the chef . Recipe Chicken Dijonnaise requires 15m, cook 35m and serve 4. Caution: allergy Contains gluten, milk, soy, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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

Ingredients:

12 Ingredients

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  4 corn-fed chicken breasts with skin (wingbone attached - optional)
  
  
  


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  25g unsalted butter
  
  
  


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  1 tbsp olive oil
  
  
  


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  1 onion, thinly sliced
  
  
  


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  100g button mushrooms, sliced
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  1 tbsp plain flour
  
  
  


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  1/2 cup Maille Dijonnaise
  
  
  


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  150ml dry white wine
  
  
  


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  275ml Massel chicken style liquid stock
  
  
  


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  2 tbsp finely chopped tarragon*, plus extra leaves to garnish
  
  
  


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  200ml creme fraiche or sour cream
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 180°C.
  
  
  


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  Step 2
  
  
  
  
  Season chicken with salt and pepper. Melt butter and oil in an ovenproof frypan (with lid) over medium heat. Cook chicken in batches for 2-3 minutes each side until golden. Set aside.
  
  
  


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  Step 3
  
  
  
  
  Add onion to the frypan and cook over medium-low heat, stirring, for 3-4 minutes until softened but not coloured. Add the mushrooms and garlic, and cook for a further minute. Add flour, stirring well to combine. Add Maille Dijonnaise, wine, stock and tarragon, and bring to the boil, stirring continuously.
  
  
  


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  Step 4
  
  
  
  
  Return chicken to pan, cover and transfer to oven for 10 minutes or until chicken is cooked. Remove chicken from pan and set aside, then place pan over medium-high heat and reduce the sauce for 1-2 minutes. Stir in creme fraiche and heat through. To serve, place each chicken piece on a serving plate, spoon sauce over the top and garnish with tarragon leaves.
  
  
  

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