Tuesday, May 28, 2013

Chicken in Dijon Mustard Wine Sauce

The recent gray and cloudy weather reminds me of one of the days we ate at a small bistro the hotel concierge recommended when we were in Paris. Unfortunately, I don't remember the name but it was a great finish to an exhausting day, having trekked through the Père Lachaise Cemetery in search of Jim Morrison's grave. What I do remember was the meal ... it was boneless chicken served in a mouth-watering Dijon mustard wine sauce. It was served atop egg noodles with truffle garlic roasted asparagus. This is my interpretation of that dish.

Serves 4

1 1/2 pounds skinless boneless chicken breast and/or thigh
1 tablespoon olive oil, divided
1 tablespoon light butter, divided
1 medium onion, sliced in slivers
3 cloves garlic minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 cup white wine
2 tablespoons Dijon mustard
1/2 cup Crème fraîche or sour cream
Parsley, roughly chopped

Generously salt and pepper each side of your chicken. Heat a stainless steel skillet over moderate heat and add 1/2 the oil and butter. Working in small batches lightly brown the chicken on each side and set aside once all pieces have been browned. Add remaining oil, butter and onions to pan. Saute 3-5 minutes, lowering heat to avoid over browning or burning onions, if needed. Stir in garlic, thyme and rosemary to incorporate into onion, cooking for 1 minute or until the scent of the herbs is noticeable. Add 1/4 of the wine to deglaze the
pan, releasing the browned bits from the bottom of pan, stir then add remaining wine. Place all the chicken pieces back into 
the pan and on top of the onion and herb mixture. Spread the 2 tablespoons of mustard even over the chicken pieces. Bring wine to a boil then lower heat to a simmer. Let cook for 5 minutes, then turn chicken pieces over and let cook and additional 10-15 minutes. Remove chicken pieces from pan. Remove pan from heat and stir in cream. Place back on to heat and allow to warm through. Do not boil. 

To serve place chicken pieces over buttered egg noodles, spoon sauce over chicken, sprinkle with chopped parsley. Accompany your meal with roasted asparagus, French bread and white wine and voila you have your own bistro meal. ENJOY!

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