Creamy Chicken Dijon
|Title:||Creamy Chicken Dijon|
Here is another great chicken recipe which I make quite a bit. It is very delicious with a wonderful taste.
4 skinless, boneless chicken breasts
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup half-and-half (I use heavy cream for a richer sauce)
2 tablespoons Dijon-style prepared mustard
Preheat oven to 150 degrees F.
In a large skillet, brown chicken in butter for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.
Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream mixing well to combine. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.
Pour mustard sauce over chicken breasts. Place platter in warm preheated oven for about 10 to 15 minutes, until heated through.