Chicken Dijon
- 1 kg (2.2 pounds) skinned chicken (about 6 to 8 pieces, or 4 to 6 breast halves)
- salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 5 large mushrooms, sliced
- 1 tablespoon dried Herbs de Provence
- 1/2 cup dry white wine
- 2 tablespoons prepared Dijon mustard
- 1/4 cup heavy cream
Sprinkle the chicken with salt and pepper. Heat the butter and olive oil on medium heat in a heavy skilet and add the chicken, browning it on all sides (about 5 minutes).
Remove chicken from pan and add the mushrooms. Cook and stir occasionally for five minutes.
Put the chicken back in the pan, sprinkle with the herbs and pour the wine on top. Cover pan tightly and cook on low heat for 30 minutes or until the chicken is cooked to your liking.
Remove the chicken to a serving plate. Into the sauce that remains in the pan, stir in the mustard and heavy cream. Warm on low heat for five minutes, then pour over chicken to serve.
Makes 6 servings.
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