Chicken Quick Main French

Chicken Dijonnaise

Name: Chicken Dijonnaise
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: /french
Ingredients: 4 corn-fed chicken breasts with skin (wingbone attached - optional); 25g unsalted butter; 1 tablespoon olive oil; 1 onion, thinly sliced; 100g button mushrooms, sliced; 2 garlic cloves, crushed; 1 tablespoon plain flour; 1/2 cup Dijonnaise; 150ml dry white wine; 275ml chicken stock; 2 tablespoons finely chopped tarragon*, plus extra leaves to garnish; 200ml creme fraiche or sour cream

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15m

35m

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

4 corn-fed chicken breasts with skin (wingbone attached - optional)
25g unsalted butter
1 tablespoon olive oil
1 onion, thinly sliced
100g button mushrooms, sliced
2 garlic cloves, crushed
1 tablespoon plain flour
1/2 cup Maille Dijonnaise
150ml dry white wine
275ml chicken stock
2 tablespoons finely chopped tarragon*, plus extra leaves to garnish
200ml creme fraiche or sour cream

Method

1.

Preheat the oven to 180°C.
2.

Season chicken with salt and pepper. Melt butter and oil in an ovenproof frypan (with lid) over medium heat. Cook chicken in batches for 2-3 minutes each side until golden. Set aside.
3.

Add onion to the frypan and cook over medium-low heat, stirring, for 3-4 minutes until softened but not coloured. Add the mushrooms and garlic, and cook for a further minute. Add flour, stirring well to combine. Add Maille Dijonnaise, wine, stock 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, then place pan over medium-high heat and reduce the sauce for 1-2 minutes. Stir in creme fraiche and heat through. To serve, place each chicken piece on a serving plate, spoon sauce over the top and garnish with tarragon leaves.