Chicken Dijonnaise

Dijonnaise, wine and tarragon give a gourmet flavour to these succulent chicken breasts.

Ingredients 

•  4 corn-fed chicken breasts with skin (wingbone attached - optional)
•  25g unsalted butter
•  1 tablespoon olive oil
•  1 onion, thinly sliced
•  100g button mushrooms, sliced
•  2 garlic cloves, crushed
•  1 tablespoon plain flour
•  1/2 cup Maille Dijonnaise
•  150ml dry white wine
•  275ml Campbell's Real Stock Chicken
•  2 tablespoons finely chopped tarragon*, plus extra leaves to garnish
•  200ml creme fraiche or sour cream

Method

Step 1
Preheat the oven to 180°C.
Step 2
Season chicken with salt and pepper. Melt butter and oil in an ovenproof frypan (with lid) over medium heat. Cook chicken in batches for 2-3 minutes each side until golden. Set aside.
Step 3
Add onion to the frypan and cook over medium-low heat, stirring, for 3-4 minutes until softened but not coloured. Add the mushrooms and garlic, and cook for a further minute. Add flour, stirring well to combine. Add Maille Dijonnaise, wine, stock and tarragon, and bring to the boil, stirring continuously.
Step 4
Return chicken to pan, cover and transfer to oven for 10 minutes or until chicken is cooked. Remove chicken from pan and set aside, then place pan over medium-high heat and reduce the sauce for 1-2 minutes. Stir in creme fraiche and heat through. To serve, place each chicken piece on a serving plate, spoon sauce over the top and garnish with tarragon leaves.


Nutrition

Energy 2931kJ	Fat saturated 20.00g
Fat Total 51.00g	Carbohydrate sugars 6.00g
Carbohydrate Total 10.00g	Dietary Fibre 1.00g
Protein 47.00g	Cholesterol 206.00mg
Sodium 878.74mg

All nutrition values are per serve.

Source:

http://www.taste.com.au/recipes/3798/chicken+dijonnaise?ref=collections,french-recipes