A Squared: What's for Dinner Wednesday: Chicken in Creamy Dijon Mustard Sauce

Wednesday, March 20, 2013

What's for Dinner Wednesday: Chicken in Creamy Dijon Mustard Sauce

Do you have a favorite ingredient?

I love almost all foods, but I think that Dijon mustard has to be one of my favorite ingredients to cook with. It's really versatile and just a little bit lends a lot of flavor to your dish. Plus, it's almost always in my refrigerator so it's a great "go to" ingredient when I need to add a kick of flavor to a sauce, marinade, or dressing.

In tonight's dinner, Dijon is the star! This creamy mustard sauce is tangy, flavorful, and a really comforting dinner. I used both Dijon and whole grain mustard in this sauce because I love the texture of whole grain-- I think it adds a little something different to the sauce. The best thing about it though, is that the creaminess comes from the combination of fat free chicken broth, a little flour, and a little light sour cream. No heavy cream half-and-half, or cream of anything soup is needed for this decadent sauce. Serve it over egg noodles (one of Alex's favorites) along with a side of green beans for a nice little French-inspired weeknight dinner.

  • 1/2 Tbs. butter
  • 1/2 Tbs. extra virgin olive oil
  • 2 boneless skinless chicken breasts, trimmed and cut into 1-inch pieces
  • Salt and pepper, to taste
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 3/4 cup fat free low sodium chicken broth
  • 1/4 cup dry white wine *I used a Sauvignon Blanc in keeping with the French theme here
  • 1/2 tsp. dry poultry seasoning
  • 2 Tbs. reduced fat sour cream
  • 2 Tbs. Dijon mustard
  • 1 Tbs. whole grain mustard
  • 1/2 Tbs. all purpose flour
  • 2 Tbs. fresh flat leaf parsley, chopped
  • Cooked egg noodles, for serving

In a large saute pan, melt butter over medium high heat.  Add olive oil and stir to combine.  Season chicken with salt and pepper and add to pan.  Cook chicken until done and golden brown on both sides.  Remove chicken, transfer to a plate, and keep warm.

Add onions to the saute pan and cook for 4-5 minutes, stirring often until they become translucent.  Add garlic and cook for 1 minute, stirring frequently to ensure garlic does not burn.  Pour broth and wine into the pan and bring to a boil, scraping up the brown bits from the bottom of the pan.  Reduce heat to medium and continue simmering until the liquid has reduced by about half.

Meanwhile, whisk together sour cream, mustards, and flours in a small bowl.  Add to the liquid in the pan, whisking constantly to smooth out any flour lumps.  Cook for another 4-5 minutes, whisking constantly.  Add chicken back to the sauce and gently stir to combine.

Spoon chicken and sauce over warm cooked egg noodles.  Sprinkle with parsley and serve.

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