Tuesday, April 10, 2012

Dijon Chicken

Dijon Chicken
Inspired By Emeril  

3 Boneless Chicken Breast
White Pepper
3 Tbsp Olive Oil
3Tbsp Butter
1/2 Medium Onion Finely Chopped
1 1/4 Cup Pinot Grigio
1 Cup Heavy Cream
2 Tbsp Gluten Free Dijon Mustard
1 tsp Dry Tarragon 
1tsp Dry Parsley

  1. Slice chicken breasts in half and pound down to about 1/4 inch. Lightly season both sides with salt and white pepper. 
  2. Heat oil and butter in large skillet over medium high heat. 
  3. Place chicken breasts in the pan and cook both sides until lightly browned. About 2 -3 minutes per side. 
  4. Add onions and wine, and continue to cook over medium high heat about 4- 5 minutes. 
  5. Remove chicken breasts to a warm plate, and cover to keep warm. 
  6. Whisk heavy cream and Dijon mustard together, and stir into pan juices. Bring to a boil and reduce to a simmer for about 3 - 4 minutes. 
  7. When sauce has thickened, stir in parsley and tarragon. Return chicken breasts to pan for 1 minute, coating both sides. 
  8. Remove from heat and serve hot with your favorite Gluten Free Pasta or Rice.  

*Note: Grey Poupon Dijon Mustard is Gluten Free. 

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