This hen with creamy dijon mustard sauce is a straightforward and quick weeknight meal. The hen cutlets and sauce are all cooked in the identical skillet, making clean-up a breeze.
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On my first journey to France in my early twenties, I got here again with a set of French blue-handled bistro flatware that I ended up utilizing for years, and 7 jars of varied sorts of Dijon mustard.
The mustard! I couldn’t recover from how good the mustard was, and so many sorts.
There was Dijon with herbes de provence, Dijon with tarragon, easy Dijon, complete grain Dijon. For a woman raised on the intense yellow sizzling canine mustard, I used to be in heaven. Lately I at all times have no less than a pair jars available within the fridge, good for this Dijon hen recipe.
A Fast & Simple Weeknight Meal
It is a true weeknight meal, prepared in simply over a half an hour from begin to end. The secret is utilizing thinly-pounded hen cutlets, which prepare dinner in only a few minutes on the stovetop.
The sauce additionally comes collectively rapidly. Sauté a couple of shallots in butter till softened, after which simmer with a bit white wine, dried thyme, and naturally, dijon mustard. Stir within the heavy cream on the finish to complete the creamy sauce.
Finest Rooster to Purchase
Use boneless, skinless hen breasts for this recipe, after which lower them into three roughly equal-sized items earlier than pounding them into a good thickness. Don’t neglect to take away the tenderloin and pound that skinny as nicely. (It’s the bit on the underside of the hen breast that appears prefer it’s solely semi-attached.)
Be Cautious To not Overcook the Rooster!
As a result of the hen is so skinny and cooks so rapidly, it may be simple to overcook it and find yourself with rubbery hen. A couple of minutes per facet within the pan–simply sufficient to brown all sides–is absolutely all you want.
In case you’re unsure they’re cooked all the best way, slice one of many cutlets open and examine to ensure it’s opaque all over.
What to Serve Alongside
Serve with buttered egg noodles, rice, mashed potatoes, or puréed celery root or parsnips. For a low-carb meal, serve the hen alone or with some roasted or steamed greens.
Extra Simple Skillet Rooster Recipes
- Skillet Rooster Parmesan
- Italian Skillet Rooster with Spinach, Tomatoes, and Onions
- Herbes de Provence Skillet Rooster with Potatoes and Greens
- Skillet Rooster with Child Bok Choy
- Skillet Rooster Puttanesca
Creamy Dijon Mustard Rooster Recipe
- 1 to 1 1/four pound boneless, skinless hen breasts
- 2 tablespoons further virgin olive oil + extra for frivolously coating hen
- 1 tablespoon butter
- 1 cup sliced shallots
- 1/2 cup dry white wine (can sub hen inventory)
- 1/2 cup water
- four tablespoons Dijon mustard, easy, complete grain, or a mix of each
- 1 teaspoon dried thyme
- 1/four cup heavy cream
1 Lower hen breasts and pound skinny: Take away hen breasts from bundle and sprinkle with salt. Take away the tenderloin from every breast and put aside. Lower every hen breast into three items, roughly the identical measurement. Coat with just a bit olive oil.
Place the breast items between two items of plastic wrap or parchment paper and use a mallet, empty wine bottle, or rolling pin to pound the hen items to a good thinness of about 1/four inch. Repeat with the tenderloin items.
2 Calmly brown the hen cutlets: In a big, heavy-bottomed sauté pan, warmth the olive oil on medium excessive to excessive warmth. Stir within the butter. When the butter is foamy, add the hen items to the pan. Don’t crowd the pan, if needed work in batches.
Calmly brown hen on one facet, flip over and brown the opposite facet. Don’t overcook the hen. The items are skinny and they’ll prepare dinner rapidly. Take away the hen items from the pan and put aside when you make the sauce.
three Cook dinner the shallots: Add sliced shallots to the pan. Decrease the warmth to medium. Stir to coat with the remaining fats within the pan. Cook dinner till softened, about 5 to six minutes.
four Make the sauce: Add white wine to the pan and improve the warmth to excessive. When many of the wine has evaporated, add the water, the mustard, and the dried thyme. Simmer till lowered by half.
5 Add hen again to pan, drizzle in cream: Cut back the warmth to low. Add the hen again to the pan and coat with the sauce. Take away the pan from warmth and drizzle within the cream. Style and regulate seasonings, including extra salt if needed.
6 Serve: Serve with egg noodles, rice, mashed potatoes, puréed celery root or parsnips, or serve alone or with greens for low carb model.
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