Description
This Creamy Dijon Rosemary Chicken recipe delivers juicy, tender chicken cutlets smothered in a rich and flavorful sauce made with Dijon mustard, fresh rosemary, garlic, white wine, and creamy heavy cream. Perfect for an elegant yet easy weeknight dinner, this skillet-cooked dish combines aromatic herbs and tangy mustard for a mouthwatering experience in just 25 minutes.
Ingredients
Scale
Chicken and Coating
- 2 large chicken breasts (cut in half lengthwise, resulting in 4 cutlets)
- Flour, for dredging
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Flavorings and Sauce
- 3 sprigs fresh rosemary (needles removed from stems)
- 1/2 cup white wine
- 3 cloves garlic, minced
- 3 tablespoons Dijon mustard
- 1 cup heavy or whipping cream
- Salt and pepper, to taste
Instructions
- Heat fats: In a large skillet, warm 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until melted and hot.
- Prepare chicken: Cut each chicken breast in half lengthwise to create four thinner cutlets. Dredge each piece in flour to lightly coat all sides.
- Fry chicken: Place the floured chicken cutlets in the hot skillet and fry for 5 minutes on each side until golden brown and nearly cooked through. Remove the chicken from the pan and set aside.
- Cook rosemary: Strip the needles off 3 sprigs of fresh rosemary and add these to the skillet. Cook the rosemary needles for about one minute, allowing their fragrance to infuse the oil and butter.
- Create sauce: Pour 1/2 cup white wine into the skillet, then add 3 cloves minced garlic and 3 tablespoons Dijon mustard. Stir continuously until the mixture becomes a smooth sauce.
- Finish sauce and cook chicken: Add 1 cup heavy cream to the skillet and return the chicken cutlets to the pan, nestling them into the sauce. Cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.
- Season and serve: Taste the sauce and season with salt and freshly ground pepper as desired. Serve immediately, spooning the creamy Dijon rosemary sauce over the chicken.
Notes
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor in the sauce.
- For a lighter version, substitute half-and-half for heavy cream, but sauce may be less thick and creamy.
- Dredging chicken in flour ensures a nice crispy outer layer and helps thicken the sauce.
- Fresh rosemary is key for aroma; dried rosemary can be substituted in a pinch but use less volume.
- This dish pairs well with mashed potatoes, rice, or steamed vegetables.
