Dijon Chicken

Posted by H&B on - American - Easy

  • 3 Tbsp butter
  • 4 chicken breasts
  • 2 Tbsp flour
  • 2 Tbsp dry white wine
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 Tbsp dijon mustard
  • 2 tomatoes, chopped for garnish
  • 1 Tbsp parsley, chopped for garnish

Heat butter in a skillet. Dredge the chicken in flour and brown for about 20 minutes. Remove the chicken and stir the flour into the drippings. cook for 1 minute to remove the flour taste. Do not burn. De-glaze pan with wine, and add broth and sour cream. Stir and cook until the sauce thickens. Stir in the mustard. Return the chicken to the pan and cover and heat for 10 minutes. Garnish with parsley and tomatoes. Serve with taters and a veggie.