Chicken de la Casa (Chicken Dijonnaise)

Ingredients

• Chicken (A large chicken, cut into three pieces)
• Salt (To taste)
• Black pepper (To taste)
• All-purpose flour (For a light dusting)
• Olive oil (For browning the chicken)
• Scallions (Chopped)
• Sun-dried tomatoes
• Garlic (Chopped)
• Dijon mustard
• Dry white wine (Chicken stock may be substituted if preferred)
• Chicken stock (Alternative to dry white wine)
• Cream (For the sauce; butter may be used instead if preferred)
• Butter (Alternative to cream; use a couple of pieces)
• Fresh parsley (Stirred in after the heat is turned off)
• Rice (For serving)
• Vegetables (For serving)

Steps

1. 1

   Cut the large chicken into three pieces.

2. 2

   Season the chicken with salt and pepper, then give it a light dusting of flour.

3. 3

   Preheat a pan and add olive oil.

4. 4

   Place the chicken in the hot pan and brown it for a couple of minutes per side.

5. 5

   Add the scallions, sun-dried tomatoes, chopped garlic, and Dijon mustard to the pan.

6. 6

   Pour in the dry white wine. Chicken stock can be used instead if preferred.

7. 7

   Add the cream. If you do not want to use cream, use a couple of pieces of butter instead.

8. 8

   Let the sauce reduce until it has thickened slightly and the flavors have come together.

9. 9

   Turn off the heat, add the fresh parsley, and stir it into the sauce.

10. 10

    Serve the chicken with rice and vegetables.

Notes

The source does not provide exact ingredient quantities, pan temperature, or precise reduction time. It identifies the dish as Chicken Dijonnaise in the cookbook and Chicken de la Casa at the restaurant. The recipe is described as scalable for larger batches.

Nutrition per serving

• main
• chicken
• Italian-inspired
• skillet
• creamy sauce
• restaurant-style
• family-friendly