Chicken with Cream Dijon Sauce & Mashed Potatoes
Tender, juicy chicken breasts in a delicious Dijon mustard cream sauce served over mashed potatoes. Everyone will love this recipe!
[adrotate group="2"] [adrotate group="4"]- 2 Whole Chicken Breasts (halved or Boneless Thighs)
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 1 Tsp Chicken Seasoning
- Salt and Pepper
- 2 Tbsp Butter
- 2 Cloves Garlic (minced)
- 1 Tbsp Plain Flour
- ½ Cup Chicken Stock
- ½ Cup Dry White Wine
- 2 Tbsp Dijon Mustard
- 280ml/9.4oz Double Cream (Heavy Cream)
Season chicken from both sides with chicken seasoning, salt and pepper.
Melt butter and olive oil in a large skillet. Once hot, saute the chicken from both sides. Remove the chicken and set aside.
To the same skillet, add the butter and garlic; cook until the butter is melted. Whisk in the flour and let cook for 1 minute.
While whisking, pour in the chicken stock and the wine. Whisk in the Dijon mustard, salt, and pepper. Whisk in the cream and let simmer until thickened to a gravy consistency.
Add the chicken back to the skillet with the sauce and continue simmering until the chicken is fully cooked through about 10-15 minutes.
Serve the chicken and dijon sauce over mashed potatoes and garnish with fresh chopped parsley.
Enjoy!