Creamy Chicken Dijon

Ingredients

• 2 large boneless, skinless chicken breasts, halved lengthwise to make 4 thinner chicken cutlets
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, thinly sliced ​​
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 2 tablespoons Dijon mustard
• ½ cup heavy cream
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• 1 cup frozen snow peas optional

Instructions

Pat chicken dry with paper towels. Season with plenty of kosher salt and freshly ground black pepper. Melt the butter and heat the olive oil in a large skillet over medium heat. Sear the chicken on both sides until cooked through, about 3 minutes per side. Place on a plate and cover to keep warm.If necessary, heat a little more oil in the pan and fry the onion until it is soft and slightly golden brown. Reduce the heat to low and add the garlic to the pan with the onions and cook for 1 minute, stirring constantly.
Add the chicken broth to the pan with the onion and garlic. Stir and scrape the bottom of the pan to loosen any browned bits. Let simmer for 3-4 minutes.Add Dijon mustard and cream. Let simmer for 2-3 minutes. Add peas, fresh thyme and fresh rosemary. Let simmer for 2-3 minutes. Add the cooked chicken back into the sauce and simmer until warm.Ladle the sauce over the chicken and serve over egg noodles or mashed potatoes.

Notes

Cut 2 large chicken breasts in half lengthwise to make 4 thinner chicken cutlets.
Chicken schnitzels cook very quickly. Only about 3 minutes per side.
If you wish, you can replace the chicken breasts with chicken thighs.Use 2 or 3 teaspoons of Dijon mustard, depending on your taste. I love mustard, but maybe you don’t like the taste of mustard and want a more subtle flavor like my son does.
If you don’t like peas, replace them with fresh mushrooms, spinach or asparagus.
For more flavor, add some cooked, crispy, crumbled bacon.
Use heavy cream, also called whipped cream.This will thicken the sauce properly.
Fresh herbs are essential for this recipe. Think thyme, rosemary, parsley or dill.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

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