Skillet Chicken Dijonnaise with Shallots and Crème Fraîche

Steps

1. Step 1

   Pat the chicken cutlets dry with paper towels. On a plate, stir together the flour, salt and pepper. Dredge each cutlet in the seasoned flour, pressing lightly so it sticks, then shake off the excess and set on a clean plate.

   10 min

   • 1 1/2 lb boneless skinless chicken breasts
   • 1/3 cup all-purpose flour
   • 3/4 tsp salt
   • 1/2 tsp black pepper
2. Step 2

   Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat until the butter is foaming. Add the cutlets in a single layer (work in two batches if they don't all fit) and cook, undisturbed, until golden brown on the bottom, about 4 minutes. Flip and cook until browned and cooked through, 3 to 4 minutes more. Transfer to a plate and tent loosely with foil.

   10 min

   • 1 1/2 lb boneless skinless chicken breasts
   • 1 tbsp olive oil
   • 2 tbsp unsalted butter
3. Step 3

   Lower the heat to medium and add the remaining 1 tablespoon butter to the skillet. Add the shallots and cook, stirring, until softened and translucent, about 2 minutes. Don't let them brown.

   2 min

   • 1 tbsp unsalted butter
   • 2 shallots
4. Step 4

   Pour in the wine and scrape the bottom of the pan with a wooden spoon to lift the browned bits. Simmer until the wine has reduced by about half, 2 minutes. Add the chicken broth and simmer briskly until the sauce has reduced by about a third, 5 to 6 minutes.

   8 min

   • 1/2 cup dry white wine
   • 1 cup chicken broth
5. Step 5

   Turn the heat to low. Whisk in both mustards, then the crème fraîche, and warm through until the sauce is glossy and lightly coats a spoon, about 2 minutes. Do not let it boil, or it may separate. Stir in the lemon juice and half the chives, then taste and add salt and pepper as needed.

   3 min

   • 1 tbsp smooth Dijon mustard
   • 1 tbsp whole-grain Dijon mustard
   • 1/2 cup crème fraîche
   • 1 tsp lemon juice
   • 1 tbsp chives
   • salt and black pepper
6. Step 6

   Return the cutlets to the skillet along with any juices from the plate, turning them to coat in the sauce, and heat for 1 minute. Scatter the remaining chives over the top and serve straight from the pan.

   1 min

   • 1 tbsp chives

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026