Creamy Dijon Chicken with Swiss Cheese

Saucy, rich and divine European-style chicken topped with tangy cheese. Serve with such things as braised red cabbage, green beans and mashed potatoes or egg noodles.

Recipe - Quality Foods

Prep Time15 Minutes

Cook Time39 Minutes

Ingredients

1/4 cup all-purpose flour

1/4 tsp onion powder

1/8 tsp garlic powder

4 boneless, skinless chicken breasts

salt and freshly ground black pepper, to taste

2 Tbsp olive or vegetable oil

1/2 cup chicken stock (or broth)

1/2 cup whipping cream

3 Tbsp Dijon mustard

1/2 tsp dried thyme

1 cup grated Swiss cheese (about 75 grams)

2 Tbsp chopped freshly parsley or thinly sliced green onion

Directions

Preheat oven to 350 F. Combine flour, onion powder and garlic powder in a wide shallow dish. Season chicken with salt and pepper, and then coat each breast in the flour mixture.

Pour oil into a large skillet set over medium-high heat. When oil is very hot, add chicken and sear 3 minutes per side. Set chicken in a single layer 13- x 9-inch casserole.

Drain excess oil in skillet. Set skillet back over medium-high heat, add chicken stock (or broth), cream, mustard and thyme and whisk to combine. Bring to a simmer, and then pour over the chicken.

Cover chicken with foil and bake 25 minutes. Uncover chicken and top each breast with some of the grated cheese. Bake chicken, uncovered, a few minutes longer, until cheese is melted. Serve chicken from the pan, or arrange on a sided serving platter. Sprinkle with parsley (or sliced green onion) and serve.

15 minutes

Prep Time

39 minutes

Cook Time

Servings

Directions

Preheat oven to 350 F. Combine flour, onion powder and garlic powder in a wide shallow dish. Season chicken with salt and pepper, and then coat each breast in the flour mixture.

Pour oil into a large skillet set over medium-high heat. When oil is very hot, add chicken and sear 3 minutes per side. Set chicken in a single layer 13- x 9-inch casserole.

Drain excess oil in skillet. Set skillet back over medium-high heat, add chicken stock (or broth), cream, mustard and thyme and whisk to combine. Bring to a simmer, and then pour over the chicken.

Cover chicken with foil and bake 25 minutes. Uncover chicken and top each breast with some of the grated cheese. Bake chicken, uncovered, a few minutes longer, until cheese is melted. Serve chicken from the pan, or arrange on a sided serving platter. Sprinkle with parsley (or sliced green onion) and serve.