Semi's Chicken Cutlets in Dijon White Wine Sauce
Main Dish • Chicken, Sauce, Skillet, Stovetop
Serving size: 4
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Ingredients
- 4 boneless skinless chicken breasts, cut into strips (For Vegan use Gardein Scallopini)
- ½ cup flour
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon Dijon mustard
- ¼ cup dry white wine such as chardonnay
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1/8 cup water
- HALF RECIPE makes 2 servings
- 2 boneless skinless chicken breasts, cut into strips (For Vegan use Gardein Scallopini)
- 1/4 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 1 1/2 teaspoons unsalted butter
- 1 1/2 teaspoons Dijon mustard
- 1/8 cup dry white wine such as Chardonnay
- 1/2 cup chicken broth (for vegetarian use No chicken broth for vegan use water with bills best Chick'Nish or vegetable broth)
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
Directions
- 1. Season chicken breasts and flour with, salt, pepper, onion powder, garlic powder, and paprika. Dredge chicken in seasoned flour. And set aside.
- 2. In a large skillet over medium heat, add olive oil. When ready add floured chicken, and cook until browned and cooked through; about 8 to 10 minutes. Remove from pan and set aside. Mix cornstarch and water. Set aside.
- 3. Deglaze pan with wine. After it comes to a simmer, add the broth; let simmer until it reduces just a bit. Add the Dijon and stir until mustard is melted into the sauce and is smooth; about 3 minutes. Add butter and stir until melted into sauce. Whisk the cornstarch mixture and add to pan. Let simmer whisking constantly until thickened.
