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Chicken Breasts Dijon
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Brief Description
Chicken breasts cooked in Dijon white wine sauce with seasonings, and served drizzled with same sauce.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Italian
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Prep Time: 10 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: vastrother@aol.com
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Posted On: Mar 03, 2017
Number of Servings:
Ingredients:
- 2 tablespoons - olive oil
- 4 - skinless, boneless chicken breasts (about 1 1/2 pounds)
- - Kosher salt and freshly ground black pepper
- 2 - small leeks, white and pale-green parts only thinly sliced (about 1/2 cup)
- 1 - small onion minced (about 1/2 cup)
- 4 cloves - garlic minced
- 2 cups - low-salt chicken broth
- 1 cups - dry white wine
- 1/2 cups - Dijon mustard
- 2 tablespoons - minced fresh thyme plus thyme leaves for garnish
- 1 tablespoons - unsalted butter
Directions:
Heat oil in a large heavy Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
Place leeks and onion in same pot and sauté until tender, about 8 minutes. Add garlic and sauté until tender, about 2 minutes. Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer.
Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
Transfer chicken to plates. Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes. Whisk in butter and season with salt and pepper.
Spoon sauce over chicken and garnish with thyme leaves.
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