Creamy Chicken Dijon

Here is another great chicken recipe which I make quite a bit. It is very delicious with a wonderful taste.


  • 4 skinless, boneless chicken breasts
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup half-and-half (I use heavy cream for a richer sauce)
  • 2 tablespoons Dijon-style prepared mustard


  1. Heat oven to 150 degrees F.
  2. In a large skillet, brown chicken in butter for about 15 to 20 minutes or until cooked through and juices run clear.
  3. Remove from skillet and place on a warm oven-proof platter.
  4. Stir flour into skillet drippings.
  5. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce.
  6. Add cream mixing well to combine. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick.
  7. Stir in mustard and heat through.
  8. Pour mustard sauce over chicken breasts.
  9. Place platter in warm preheated oven for about 10 to 15 minutes, until heated through.

Posted by bettyboop50 at Recipe Goldmine 6/12/01 9:10:12 am.