Chicken Dijonnaise

Chicken Dijonnaise


Dijonnaise, wine and tarragon allow a gourmet flavour to these succulent chicken breasts.

The ingredient of Chicken Dijonnaise

  1. 4 corn-fed chicken breasts next skin (wingbone attached - optional)
  2. 25g unsalted butter
  3. 1 tablespoon olive oil
  4. 1 onion, thinly sliced
  5. 100g button mushrooms, sliced
  6. 2 garlic cloves, crushed
  7. 1 tablespoon plain flour
  8. 1/2 cup Maille Dijonnaise
  9. 150ml dry white wine
  10. 275ml Massel chicken style liquid gathering
  11. 2 tablespoons finely chopped tarragon*, benefit extra leaves to beautify
  12. 200ml creme fraiche or caustic cream

The instruction how to make Chicken Dijonnaise

  1. Preheat the oven to 180u00b0C.
  2. Season chicken as soon as salt and pepper. Melt butter and oil in an ovenproof frypan (with lid) higher than medium heat. Cook chicken in batches for 2-3 minutes each side until golden. Set aside.
  3. go to onion to the frypan and cook on top of higher than medium-low heat, stirring, for 3-4 minutes until softened but not coloured. go to the mushrooms and garlic, and cook for a further minute. build up flour, stirring capably skillfully to combine. amass Maille Dijonnaise, wine, accretion and tarragon, and bring to the boil, stirring continuously.
  4. Return chicken to pan, cover and transfer to oven for 10 minutes or until chicken is cooked. Remove chicken from pan and set aside, later place pan over medium-high heat and edit the sauce for 1-2 minutes. trouble in creme fraiche and heat through. To serve, place each chicken piece as regards a serving plate, spoon sauce higher than the peak and garnish later than tarragon leaves.

Nutritions of Chicken Dijonnaise

fatContent: 700.509 calories
saturatedFatContent: 51 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 47 grams protein
sodiumContent: 206 milligrams cholesterol

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