Creamy Dijon Chicken

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It’s rich, tangy, and classy enough for a company, yet simple enough for a weeknight dinner.

Prep Time15

Cook Time30

Total Time45

Course: dinner

Cuisine: French

Diet: Halal

Servings: Servings

Calories: 679kcal

Author: Amira

Cost: $3.25/ Serving

1 ½ lbs boneless skinless chicken breasts ($3.5)
1 ¼ teaspoon oregano ($0.06)
¾ teaspoon salt or to taste ($0.02)
½ teaspoon black pepper ($0.08)
½ teaspoon garlic powder ($0.05)
2 Tablespoons avocado oil or any high smoke point oil ($0.72)

2 Tablespoons unsalted butter ($0.26)
2 garlic cloves minced ($0.16)
1 small onion chopped ($0.8)
1 cup chicken broth ($0.5)
2 Tablespoons dijon mustard ($0.66)
1 teaspoon Worcestershire sauce ($0.02)
½-3/4 cup heavy cream ($1.125)
½ cup parmesan cheese ($1.5)
Salt oregano and black pepper , to taste ($0.5)

1.5 lb potatoes quartered ($1.22)
2 tablespoons oil ($0.72)
1 teaspoon oregano ($0.04)
½ teaspoon salt or to taste ($0.015)
A pinch of black pepper ($0.04)

In a small bowl combine oregano, salt, black pepper and garlic powder.
Place chicken on a cutting board and slice them horizontally so you now have 4 chicken breasts pieces. Lay them flat and season on both sides with the seasoning mix.
In a large skillet heat oil on medium high then sear chicken breasts on both sides until golden brown. 2-3 minutes per side.
Remove chicken and set aside.
Reduce heat to medium add butter, onions and garlic saute for 2 minutes.
Add chicken broth and deglaze the pan with a wooden spoon to release all the brown bits at the bottom.
Mix in dijon mustard, Worcestershire sauce, heavy cream and parmesan cheese.
Simmer sauce until cheese melts, taste to adjust seasoning adding more oregano, salt and pepper to taste.
Nestle the chicken breast back in with any accumulating liquids in the plate.
Spoon sauce on top of chicken and allow everything to heat up together for 2-3 more minutes.
Serve with potatoes.