Chicken Dijonnaise with brown rice and tomatoes.
Lately I’ve used a lot of Dijon mustard when cooking, it’s hot and gives a nice flavour to the food. I’ve also been using Dijonnaise which is a combination of Dijon mustard and mayonnaise, a lovely combination if you ask me. It’s perfect on sandwiches or with chicken like here in this old dish. This recipe isn’t from any cookbook, it’s just a recipe from the condiments producer Maille which I saw in an ad in Delicious magazine. There’s no fancy chef behind this recipe, but it’s perfectly good anyway. As I like the hot flavour of plain Dijon, I added some of that aswell. If you can’t find Dijonnaise in your store you can just combine mayonnaise with some tablespoons of Dijon mustard.
4 chicken breasts
25 gr unsalted butter
1 tbs olive oil
1 onion, thinly sliced
100 gr button mushrooms, sliced
2 garlic cloves, crushed
1 tbs plain flour
1/2 cup Dijonnaise
150 ml dry white wine
275 ml chicken stock
2 tbs finely chopped tarragon plus extra leaves to garnish
200 ml creme fraiche
Preheat the oven to 180 degrees C.
Season chicken with salt and pepper. Melt butter and oil in an ovenproof frypan with lid over medium heat. Cook chicken in batches for 2-3 minutes each side until golden. Set aside.
Add onion to the frypan and cook over medium-low heat, stirring, for 3-4 minutes until softened but not coloured. Add the mushrooms and garlic, and cook for a further minute. Add flour, stirring well to combine. Add Dijonnaise, wine, stock and tarragon, and bring to boil, stirring continuosly.
Return chicken to pan, cover and transfer to oven for 10 minutes or until chicken is cooked.
Remove chicken from pan and set aside, then place pan over medium-high heat and reduce the sauce for 1-2 minutes. Stir in creme fraiche and heat through. To serve, place each chicken piece on a serving plate, spoon sauce over the top and garnish with tarragon leaves.