Chicken in Dijon cream sauce
Tender chicken in a creamy mustard and white wine sauce. Lovely with mash or crusty bread.
- Time30 min
- LevelEasy
- Costabout £1.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide pan over a medium high heat. Season the chicken and fry it for 5 minutes each side until golden. Lift out onto a plate.
10 min - 2
Add the onion to the same pan and cook for 4 minutes until soft. Add the garlic for 30 seconds.
4 min - 3
Pour in the wine and let it bubble for 2 minutes, scraping up the golden bits. Add the stock and simmer for 3 minutes.
3 min - 4
Stir in the mustard and cream. Return the chicken and any juices to the pan and simmer gently for 6 minutes until cooked through and the sauce coats a spoon.
6 min - 5
Meanwhile, steam or boil the green beans for 5 minutes until just tender.
5 min - 6
Scatter the chicken with the herbs and serve with the beans and lots of sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.