Chicken, dinner, Main Dishes, Recipes

chicken with white wine dijon cream sauce

Alright, it’s time to get back to cookin’ after all that vacationing!

On a recent weeknight I wasn’t feeling inspired to cook anything in particular, but I knew I wanted to make something easy. Doesn’t it just seem like there is never enough time between getting home from work and going to bed to do anything? I hate it. So I pulled up this here blog to find something quick to prepare (is that embarrassing that I look at my own blog for recipes? ha!) and to my dismay I realized I haven’t posted many quick and easy weeknight dinners recently. What the what?! While I did land on these insanely good, 30-minute sloppy joes, I realized I needed to get some easier and faster recipes up here stat!

This recipe is so simple, which is why I make it all the time. It’s nothing incredibly revolutionary as you can find recipes for white wine + dijon cream sauce all over the interwebs, but this is the recipe I’ve landed on as my favorite. I got the recipe from Martha Martha Martha, and changed just a couple of things.

*While the photos I snapped for the blog may have the sauce daintily drizzled over the chicken, as soon as the photos were done, I went back to the kitchen and downright drowned it in sauce. Get at this.


Cook Time: 25 Minutes
Servings: 2

2 chicken breasts
1/4 tsp salt
1/4 tsp pepper
2 tbs butter
1/4 cup white wine (chardonnay)
1/2 cup heavy cream
1 tbs dijon mustard
2 tbs chopped chives

Salt and pepper both sides of the chicken breasts. Turn a skillet to medium heat and add the butter to melt. Add the chicken breasts to the pan, and saute until cooked through and slightly golden, about 6-8 minutes a side depending on the size and thickness. After several DRY pork loins I’ve been using my thermometer constantly, so as an FYI – chicken should be 165°F. Once the chicken is cooked, remove from the pan, set aside and keep warm.

In the same pan, on medium-high heat, add the wine and cook down until reduced by half. Next, add the cream, mustard and chives. Whisk together well and continue cooking and whisking for about 3 minutes until thickened. Add salt and pepper to taste if needed.

Top the golden, buttery chicken with loads of sauce and eat on up! I like to serve with broccoli and this wild rice with caramelized mushrooms and onions.



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