Name: Chicken Dijon
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1/2 cup half-and-half cream -; 1/4 cup Dijon mustard -; 1 tablespoon brown sugar -; 4 boneless skinless chicken breast halves (6 ounces each) -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 2 teaspoons olive oil -; 2 teaspoons butter -; 1 small onion, halved and very thinly sliced -; Minced fresh parsley -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Dijon

1. 1/2 cup half-and-half cream -

2. 1/4 cup Dijon mustard -

3. 1 tablespoon brown sugar -

4. 4 boneless skinless chicken breast halves (6 ounces each) -

5. 1/4 teaspoon salt -

6. 1/4 teaspoon pepper -

7. 2 teaspoons olive oil -

8. 2 teaspoons butter -

9. 1 small onion, halved and very thinly sliced -

10. Minced fresh parsley -

How to cook deliciously - Chicken Dijon

1. Stage

In a bowl, whisk the half-and-half, mustard and brown sugar to combine. Using a meat mallet, pound the chicken breasts to an even thickness. Season with salt and pepper.

2. Stage

In a large skillet, heat butter and oil over medium-high heat. Brown the chicken breasts on both sides.

3. Stage

Lower the heat to medium, then stir in the onions and half-and-half cream mixture. Allow the liquid to come to a boil, then reduce to a simmer. Cover with a lid and cook for 10 to 12 minutes. When done cooking, sprinkle the chicken with parsley. Editor's Tip: Chicken should be cooked to an internal temperature of 165°F. Break out your instant-read meat thermometer to double-check when your chicken is ready for plating.