Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Chicken in a Dijon cream sauce — France.
Equipment: Large frying pan
Measures and names
Ingredients
- 4 chicken breasts or thigh fillets
- 1 tbsp oil
- 20 g butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 200 ml chicken stock
- 150 ml double cream (heavy cream)
- 2 tbsp Dijon mustard
- Fresh tarragon or parsley
Method
- Season the chicken. Heat the oil and butter in a large pan and brown for 4–5 minutes each side. Remove to a plate.
- Cook the onion in the same pan for 4 minutes, then the garlic for 1 minute.
- Pour in the stock and bubble down by half, then stir in the cream and mustard.
- Return the chicken and simmer gently for 5–6 minutes, until cooked through with no pink inside and the sauce coats a spoon.
- Taste and adjust the seasoning, scatter with tarragon or parsley, and serve with green beans or wilted spinach.
Swaps and tips
Tarragon is the classic herb here, but parsley works well. Serve with green beans or wilted spinach.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 42 g | 7 g | 2 g | 39 g | 545 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
