Chicken Dijon

    45 min

    These chicken breasts are served with an irresistibly creamy Dijon sauce that is deceptively simple to make.

    198 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breast fillets
    • 3 tablespoons butter
    • 2 tablespoons plain flour
    • 250ml chicken stock
    • 60ml double cream
    • 60ml milk
    • 2 tablespoons Dijon mustard

    Prep:5min  ›  Cook:40min  ›  Ready in:45min 

    1. In a large frying pan, brown chicken in butter for about 15 to 20 minutes or until cooked through and juices run clear. Remove from pan and place on a warm oven-proof platter.
    2. Preheat oven to 100 C / Gas mark 1/4.
    3. Stir flour into pan dripping. Add stock and de-glaze pan by stirring vigourously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.
    4. Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!

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    Reviews & ratings
    Average global rating:

    Reviews in English (157)


    As written, this recipe is worthy of two stars, as there is not much flavor going on here. The recipe noticeably is absent of any seasonings, including salt and pepper. With my modifications, however, I'd call this 4 stars--much better. I dredged the chicken in flour seasoned with Montreal Chicken Seasoning before browning, but added no flour to the sauce as I knew it wouldn't be necessary. After removing the chicken from the pan, I sauteed shallots and minced garlic before adding the broth, half and half, some white wine, and the Dijon. As the sauce reduced I added some chopped, fresh tarragon for added dimension and flavor which really worked nicely. I admit the end result was probably a different dish, albeit a better one.  -  14 Jun 2008  (Review from Allrecipes US | Canada)


    I'm sure this is a great recipe alone, but I used it as a base to recreate one of my favorite restaurants dishes. I seasoned the chicken with lemon-pepper seasoning & then followed the rest of the sauce prep. I then placed the chicken on a bed of cooked spinach, topped with the sauce & provolone cheese. Then I baked it for a few minutes to melt the cheese. To die for!  -  12 Apr 2005  (Review from Allrecipes US | Canada)


    As I stands, I think it's an "okay" recipe. As a chef, if you really want to make this a stand out dish, then leave out the flour, use heavy cream (although if you're cutting fat, you can get away with fat free half and half, but it's not as impressive), add stone ground mustard (gives it some oopmh in texture and flavor) and tarragon to taste. Serve it with some type of potato (Duchesse or croquettes are perfect) and a delicate green veg like asparagus. Preparing the dish this way is not only easier, but these small changes make it a truly French dish that's wonderful in both taste and appearance. You can also switch it around a bit and use beef tenderloin!  -  21 Jan 2010  (Review from Allrecipes US | Canada)