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Dijon Mustard White Wine Chicken

This Dijon Mustard White Wine Chicken is rich and savory, yet delightfully light. An easy dish to prepare, with fine dining restaurant flavor.
Course: Main
Author: Kristi


  • 1 and 1/2 pounds boneless skinless chicken breasts, sliced into 1" thick slices and pounded thin
  • 1 tablespoon extra-virgin olive oil
  • 3 slices bacon cooked and crumbled
  • 1 cup chicken broth
  • 1/2 cup white wine
  • 1/3 cup whole grain mustard*
  • 1/4 cup shallots
  • 1 tablespoon coarsely chopped garlic
  • 2 teaspoons dried tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


  • Pre-heat oven to low (warm) heat.
  • Heat a non-stick skillet over high heat until hot. Turn down to medium to medium-high heat and add olive oil. Cook chicken for 1 and 1/2 minutes on each side to sear in juices. Remove from pan, and place in a warm oven to keep warm.
  • Add onion to the same skillet and cook 1 and 1/2 minutes, stirring frequently. Add garlic and cook an additional 30 seconds, scraping bits from the bottom of the pan.
  • Add chicken broth, white wine and mustard and stir until ingredients are well blended. Add bacon, tarragon, salt and pepper and turn down to medium-low to simmer. Reduce for 5-10 minutes. Add chicken back to skillet and cook an additional 5 minutes or until chicken is done throughout, turning 1/2 way through.
  • Remove from pan, place on serving plate and top with mustard sauce.


*Use a high quality Whole Grain Mustard. I used Maille Whole Grain Mustard.