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Creamy Chicken Dijon

Merely inspirational.

1 pound skinless, boneless chicken
1 tablespoon olive oil
3 cloves garlic
¾ cup shallots, thinly sliced
2 cups mushrooms, sliced
2 cups fresh asparagus, cut into 1" pieces
½ to 1 cup chicken stock
4 tablespoons butter or margarine
3 tablespoons flour
2 cups heavy cream
2 tablespoons Dijon mustard

salt and pepper to taste

Remove any gristle from the chicken and cut into strips about ½" wide. Heat the oil in a fairly large skillet over medium-high heat and sear the chicken. The chicken will cook quickly so don’t leave in the skillet long, 1 to 2 minutes. Remove the chicken to a platter.

Lower the heat to medium and sauté the shallots and garlic (you may need a little more oil) for about 2 minutes. Add the mushrooms and asparagus and sauté until the mushrooms have rendered their liquid, another 4 to 5 minutes. Add enough chicken stock to just cover the veggie mixture and simmer until the stock is reduced and the asparagus begins to get tender (10 to 15 minutes).

While the veggie mixture is simmering mix a roux from the butter and flour. When the veggies are ready add the cream and mustard and stir to combine. Add the seared chicken and heat over low flame until the cream begins to simmer. Add the roux by the spoonful and mix until completely combined. Continue to add more roux until the desired thickness is achieved. Salt and pepper to taste. Serve over pasta or rice.

 

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