Dijon Rosemary Creamed Le Gruyère Chicken
This creamy, restaurant quality chicken dish will instantly become your new weeknight favorite. Serve this deliciously tender Dijon creamed chicken over mashed potatoes, egg noodles or roasted potatoes with your favorite hearty vegetable for a delectable easy meal.
Ingredients
| 2 tbsp | butter |
| 1 tbsp | olive oil |
| 3-4 | chicken breasts |
| 1 tsp | garlic powder |
| kosher salt | |
| cracked black pepper |
| Sauce | |
|---|---|
| 2 tbsp | unsalted butter |
| 1 | minced shallot |
| 2 | minced garlic cloves |
| 1 tbsp | minced fresh rosemary |
| 1 tbsp | all-purpose flour |
| ½ cup | chicken broth |
| ½ cup | dry white wine (sav blanc or pinot grigio work well) |
| 2-3 tbsp | Dijon mustard |
| ½ tsp | kosher salt |
| cracked black pepper | |
| 1 cup | heavy whipping cream |
| ½ cup | Emmi Le Gruyere AOP cheese, shredded |
Instructions
- Preheat the oven to 375 degrees F.
- Season both sides of the chicken breasts with salt, pepper and garlic powder.
- Melt the butter and olive oil in a large ovenproof skillet over medium-high heat. Once hot, add the chicken and let cook for about 5 minutes on each side or until golden brown. Remove the chicken to a plate. The chicken will finish cooking in the oven.
- Reduce the heat to medium. To the same skillet you cooked the chicken, add the butter, shallot and garlic; cook until the butter is melted. Whisk in the flour and let cook for one minute.
- While whisking, gradually pour in the chicken broth then the white wine. Whisk in the Dijon mustard and salt and pepper. Whisk in the gruyere cheese and heavy cream and let simmer for 1-2 minutes until slightly thickened to a gravy consistency.
- Add the chicken back to the skillet with the sauce. Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken is fully cooked.
- Serve the chicken and Dijon cream sauce over potatoes. Garnish with parsley, if desired.
