Dijon Chicken and Spinach Recipe

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Dijon Chicken and Spinach Recipe
Dijon Chicken and Spinach Recipe photo by Taste of Home
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Dijon Chicken and Spinach Recipe

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Start your next dinner off with this dish from Diane Hendrixson of Wapakoneta, OH. Elegance has never been so easy. This tender, lightly pan-fried chicken is topped with a creamy Dijon sauce that pairs beautifully with wilted spinach flavored with a hint of garlic.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 cup canola oil
  • 1/2 cup half-and-half cream
  • 2 eggs
  • 1/4 cup Dijon mustard
  • 1 teaspoon minced garlic
  • 2 tablespoons butter
  • 2 packages (9 ounces each) fresh baby spinach
  • Paprika, optional

Directions

In a shallow bowl, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; coat with flour mixture. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
In a small bowl, whisk the cream, eggs and mustard; stir into the pan drippings. Cook and stir over medium heat until thickened and sauce reaches 160°.
Meanwhile, in another skillet, saute garlic in butter for 1 minute. Add spinach; cook and stir over low heat for 3-5 minutes or until wilted. Spoon mustard sauce over chicken; sprinkle with paprika if desired. Serve with spinach. Yield: 4 servings.
Originally published as Dijon Chicken and Spinach in Simple & Delicious January/February 2007, p20

Nutritional Facts

1 each: 377 calories, 27g fat (8g saturated fat), 156mg cholesterol, 698mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 16g protein.

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 cup canola oil
  • 1/2 cup half-and-half cream
  • 2 eggs
  • 1/4 cup Dijon mustard
  • 1 teaspoon minced garlic
  • 2 tablespoons butter
  • 2 packages (9 ounces each) fresh baby spinach
  • Paprika, optional
  1. In a shallow bowl, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; coat with flour mixture. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
  2. In a small bowl, whisk the cream, eggs and mustard; stir into the pan drippings. Cook and stir over medium heat until thickened and sauce reaches 160°.
  3. Meanwhile, in another skillet, saute garlic in butter for 1 minute. Add spinach; cook and stir over low heat for 3-5 minutes or until wilted. Spoon mustard sauce over chicken; sprinkle with paprika if desired. Serve with spinach. Yield: 4 servings.
Originally published as Dijon Chicken and Spinach in Simple & Delicious January/February 2007, p20

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[email protected] User ID: 5180207 162468
Reviewed Sep. 18, 2012

"chicken good, didn't like sauce"

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tuscalooso User ID: 2401195 77094
Reviewed Oct. 4, 2009

"quick to prepare, delicious to eat!"

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islandliz User ID: 2189052 83437
Reviewed Jun. 26, 2009

"DELICIOUS!!"

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