Name: Chatelaine Magazine Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 onion, finely chopped; 2 cloves of garlic, minced; 1 cup white wine; 1 cup chicken broth; 1 cup heavy cream; 2 tablespoons Dijon mustard; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Instructions

Start by seasoning the chicken breasts with salt and pepper on both sides. In a large skillet over medium heat, warm the olive oil.
Add the chicken breasts to the skillet and cook for about 5-6 minutes on each side, or until they are golden brown and fully cooked. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the chopped onion and garlic. Sauté for a few minutes until the onions are translucent and the garlic is fragrant.
Deglaze the pan by pouring in the white wine, scraping up any brown bits from the bottom of the skillet. Let the wine simmer for a couple of minutes to reduce slightly.
Stir in the chicken broth, heavy cream, and Dijon mustard. Bring the mixture to a gentle simmer, then add the chicken breasts back into the skillet. Let everything cook together for another 5-10 minutes, allowing the flavors to meld.
Taste the sauce and adjust the seasoning with salt and pepper if needed. The sauce should thicken slightly as it simmers.
Once the chicken is heated through and the sauce has reached your desired consistency, remove the skillet from the heat. Sprinkle the chopped parsley over the top for a fresh and colorful garnish.
Serve the Chatelaine Magazine Chicken hot over a bed of fluffy rice, creamy mashed potatoes, or with a side of crusty bread to soak up the delicious sauce. Pair it with a crisp green salad or some steamed vegetables for a well-rounded meal.

Ingredients

Instructions

Nutrition Facts

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