Curated for Stockpot by Nirmala
Stockpot recipe team
This Chicken Dijon prepared with shallots, garlic, white wine and Dijon mustard is rustic, French-inspired home cooking at its best!
Original source
Recipe by Ingrid Beer on ThecozyapronStockpot imported and organized this recipe. Credit and the original post stay attached wherever it is shared.
https://www.stockpotai.com/recipes/chicken-dijon
What you'll need
Cook it step by step
Begin by gathering and prepping all of your ingredient according to the ingredient list above to have ready and organized for use.
Season the chicken cutlets with salt and pepper. Add the flour to a large, shallow bowl, and press each cutlet into the flour, shaking off the excess. Place the flour-coated chicken onto a platter to hold, and repeat until all chicken is coated.
Place a large skillet over medium-high heat, and add in about 3 tablespoons of the olive oil, or enough to sear the chicken breasts.
Once the oil is shimmering, add the chicken breasts into the oil, working in batches if necessary, and sear on that first side for about 3 to 4 minutes, or until golden. Flip the chicken and sear on the second side for about 3 minutes, then remove from the pan and hold on a plate. Repeat until all chicken breasts are seared.
Into the same pan, add 2 tablespoons of the butter, and once melted, add in the finely minced shallots, stirring them in the butter until softened and lightly browned, scraping up the tasty brown bits on the bottom of the pan, about 1 minute.
Add in the garlic, the Herbes D' Provence and the pinch of white pepper, and stir together for about 30 seconds or so, just until aromatic.
Pour in the white wine and allow it to bubble up and reduce for about 30 seconds. Then, whisk in the Dijon mustard until it is well blended (about 30 seconds), followed by the chicken stock or broth, whisking once again to blend.
Allow the sauce to gently simmer and slightly reduce for about 3 to 4 minutes, then turn off the heat. Whisk in the remaining 1 tablespoon of butter until completely blended in and dissolved, and add in the spinach, stirring it a bit to help it to wilt into the sauce.
Once the spinach is wilted, carefully nestle the chicken breast cutlets into the hot sauce, spooning some of the Dijon sauce over top over them. Allow the chicken to rest in the sauce for 4 to 5 minutes before serving.
Check to see if any additional salt or pepper is needed, then serve the Chicken Dijon with your favorite accompaniment such as mashed potatoes, roasted potatoes, or rice.