Today’s recipe is one of my all-time favorite chicken recipes. My mom made it when I still lived at home and I knew it was one of those recipes that I was going to take with me when I left home. It’s an easy recipe – meaning that it isn’t difficult to understand, though it does take a little more time than your typical chicken recipe.
This is a great dish to make when you want to impress your dinner guests. It looks difficult, sounds gourmet, and is bursting with flavor.
The chicken is dredged in a garlic/butter mixture and then breaded. You can either choose to bake the chicken (healthier and easier when cooking for a crowd) or you can sauté it on the stove. Generally, I take the “sauté” route because I’m lazy and can never remember to preheat the oven. Lame.
I made this meal twice during our gluten-free eating bout. Both times, I subbed cornstarch and gluten-free all purpose flour for the flour and breadcrumbs called for in the regular recipe (see below).
Three delicious components of the sauce: wine, mustard, and cream/milk.
If you haven’t noticed yet, we eat rice with pretty much anything.
Must be my Middle Eastern roots kicking in…
If you love chicken recipes as much as I do, check out these delicious recipes:
16 oz chicken breasts, butterflied (or thinly pounded) and seasoned with salt and pepper
Dip chicken in butter/garlic mixture quickly and pat with flour mixture. Lay on greased baking sheet (if choosing the bake method) OR in well-oiled skillet (skillet should have about 1 T butter/oil). Repeat with remaining chicken.
For baking – Bake at 350F for 30 minutes or until chicken is cooked through.
For stovetop – Saute on med-high heat until chicken cooks (about 8-10 minutes), adding more butter if necessary.
*since the flour mixture is the problem, I have revised the flour mixture to be gluten-free
1/4 c cornstarch
1/4 c Red Mill Gluten-Free All Purpose Flour
1/2 c walnuts
1/8 c sesame seeds
Preparation and execution of recipe is the same.
Dijon Cream Sauce
1 c heavy whipping cream OR milk
2 T dijon mustard
2 T red wine or dry sherry
1/4 tsp salt
1/8 tsp pepper
Heat ingredients in a saucepan. Bring to a light simmer for about 2 minutes and remove from the heat.
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