Chicken Dijonnaise (Chicken de la Casa)
A classic restaurant-style chicken dish featuring tender, lightly floured chicken cutlets seared to golden perfection and coated in a rich, savory Dijon mustard cream sauce with sundried tomatoes, scallions, and garlic.
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🍳 Cooking Flow
Slice chicken into thin cutlets, season with salt and pepper, and lightly dust with flour. → Sear chicken cutlets in olive oil for a couple of minutes on each side until golden. → Add scallions, sundried tomatoes, garlic, Dijon mustard, and deglaze with white wine. → Stir in heavy cream and simmer until the sauce thickens. → Finish with fresh chopped parsley and serve immediately.
Cooking Steps
Brief Cooking Order
Slice chicken into thin cutlets, season with salt and pepper, and lightly dust with flour. → Sear chicken cutlets in olive oil for a couple of minutes on each side until golden. → Add scallions, sundried tomatoes, garlic, Dijon mustard, and deglaze with white wine. → Stir in heavy cream and simmer until the sauce thickens. → Finish with fresh chopped parsley and serve immediately.
Introduction
A classic restaurant-style chicken dish featuring tender, lightly floured chicken cutlets seared to golden perfection and coated in a rich, savory Dijon mustard cream sauce with sundried tomatoes, scallions, and garlic.
Step 1
Slice the chicken breast horizontally into three thin cutlets.
Step 2
Season both sides of the chicken cutlets with salt and black pepper, then lightly coat them in flour, shaking off any excess.
Step 3
Preheat a frying pan over medium-high heat and add olive oil.
Step 4
Place the floured chicken cutlets into the hot skillet and sear for a couple of minutes per side until lightly browned.
Step 5
Add chopped scallions, sundried tomatoes, minced garlic, and Dijon mustard directly into the skillet with the chicken.
Ingredients List
Important Notes
If you prefer not to use alcohol, chicken stock works as an excellent substitute for the dry white wine.
If you want to skip heavy cream, adding a few cold cubes of butter at the end will create a glossy, flavorful pan sauce.
Thinly slicing the chicken ensures it cooks quickly and remains tender without drying out.
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