@downshiftology: This NEW chicken Dijon is my new favorite for a dinner party! I've always been a huge fan of French recipes (it's so simple yet elegant), and I love giving them a Downshifology twist. Ingredients: 2 boneless skinless chicken breasts 1 teaspoons kosher salt ½ teaspoon ground black pepper 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter ½ cup finely diced shallots 3 tablespoons Dijon mustard 1 cup dry white wine, like Burgundy Aligoté, Sauvignon Blanc, or Pinot Grigio ½ cup low-sodium chicken broth ⅓ cup heavy whipping cream or crème fraîche 2 teaspoons fresh thyme leaves, plus more for garnish Instructions: 1. Pat the chicken dry. Slice the chicken breasts in half horizontally, creating four chicken cutlets. Generously season with salt and pepper. 2. Heat the butter and olive oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until golden and just cooked through. Transfer to a plate and cover with foil to keep warm. 3. Reduce the heat to medium. Add the shallots and cook for 2 to 3 minutes, until softened. 4. Pour in the white wine, scraping up any browned bits. Simmer for 3 to 4 minutes, until reduced by about half. 5. Add the chicken broth, mustard, and thyme. Whisk together and simmer for 2 to 3 minutes, until slightly reduced further. Reduce the heat to low and whisk in the heavy cream. 6. Add the chicken back to the pan and spoon the sauce over the chicken, warming the chicken through. Alternatively, transfer the chicken from the plate to a serving platter and drizzle the sauce on top. Garnish with extra thyme leaves.

Lisa Bryan - Downshiftology

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Thursday 29 October 2026 01:04:36 GMT