Herbed Chicken Dijon With White Wine Recipes

HERBED CHICKEN DIJON WITH WHITE WINE

Steps:

• Heat oil in 12" skillet over medium high heat.
• Add chicken and cook for 10 minutes or until well browned on all sides.
• Remove chicken and set aside.
• Increase heat to high. Stir in chicken broth, wine, Dijon mustard, lemon juice, garlic, rosemary, thyme.
• Heat to a boil and let cook five minutes.
• Return chicken to the skillet and reduce heat to low. Cover and cook for 10 minutes until chicken is cooked through.

CHICKEN WITH WHITE WINE, ONIONS AND HERBS

Steps:

• In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
• Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
• Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
• Adjust seasoning. Garnish: Chopped fresh thyme.

MUSHROOM CHICKEN IN DIJON-WINE SAUCE

Steps:

• Coat chicken with flour; shake off excess. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
• Add mushrooms to drippings in skillet; cook and stir 2 to 3 min. or until tender. Stir in mustard and wine. Return chicken to skillet; spoon sauce over chicken.
• Bring sauce to boil; cover. Simmer on low heat 7 to 10 min. or until chicken is done (165°F). Sprinkle with parsley.