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occasionally referred to as
Chicken Dijonaisse) features chicken breasts that are fried
with a little butter and oil in the skillet until lightly
browned yet still tender inside. A creamy sauce made with
heavy cream, Dijon mustard, white wine, chopped onion and
assorted herbs is simmered, then draped over the tops of the
chicken breasts, giving them rich golden color, elegance and
exquisite flavor.
One of the herbs used with this
recipe is dried rosemary, which you may notice you have in
the small stick-like form. If you would prefer to not have
the rosemary in this stick form in your sauce, you can
easily grind them to |
