The Boneless Chicken Recipe Book: Get the Best of Boneless Chicken Recipes by Heston Brown

Author:Heston Brown [Brown, Heston]
Language: eng
Format: epub
Published: 2019-04-09T18:30:00+00:00

Recipe 13:

Dijon Chicken Breasts

If you are looking for a classy boneless chicken breast recipe to make to impress your friends and family, then this is certainly the best recipe for you to make. Smothered in a creamy sauce, serve this with a side of fresh veggies or mashed potatoes to make the ultimate dinner meal.

Yield: 4 Servings

Cooking Time: 50 Minutes

List of Ingredients:

• 2 tablespoons of Olive Oil, Extra Virgin Variety

• 4 Chicken Breasts, Boneless and Skinless

• Dash of Salt and Black Pepper, For Taste

• 2 Leeks, Small in Size, Parts Separated and Sliced Thinly

• 1 Onion, Small in Size and Minced

• 4 Cloves of Garlic, Minced

• 2 Cups of Chicken Broth, Low in Sodium

• 1 Cup of Wine, Dry and White

• ½ Cup of Mustard, Dijon Variety

• 2 tablespoons of Thyme, Fresh and Minced

• 1 Tablespoon of Butter, Unsalted Variety

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Instructions:

1. First heat up some oil in a large sized Dutch oven placed over medium to high heat. While your oil is heating up season your chicken breasts with a generous amount of salt and pepper.

2. Once your oil is hot enough add in your chicken to your Dutch oven and cook for the next 12 to 15 minutes on all sides until thoroughly brown in color. Remove once cooked and set your chicken breasts aside for later use.

3. Then add your leeks and onions to the same Dutch oven. Cook for the next 8 minutes or until tender to the touch. Then add in your garlic and cook for the next 2 minutes or until tender.

4. After this time add in your chicken broth, white wine, Dijon style mustard and minced thyme. Stir to combine and bring this mixture to a simmer. Add your chicken back into your Dutch oven.

5. Cover and allow your dish to simmer for over low to medium heat for the next 15 minutes or until your chicken is fully cooked through.

6. Transfer your cooked chicken onto serving plates. Bring the liquid left in your Dutch oven to a boil. Continue to boil for the next 15 minutes or until your sauce is thick in consistency. Then add in your butter and season with a dash of salt and pepper. Whisk until smooth in consistency.

7. Drizzle your sauce over your chicken and garnish with some fresh thyme leaves. Serve while still piping hot and enjoy.

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