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Dijon Chicken and Spinach

 Dijon Chicken and Spinach
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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Dijon Chicken and Spinach (continued)

Directions (continued)

  • desired. Serve with spinach. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 377 calories, 27 g fat (8 g saturated fat), 156 mg cholesterol, 698 mg sodium, 17 g carbohydrate, 2 g fiber, 16 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.