Chicken Breast Medallions Dijon

Chicken Breast Medallions Dijon

Dishes labeled “Dijon,” like “devilled,” usually mean “seasoned with mustard,” since the south-eastern French city of Dijon, in the heart of Burgundy, is famous for its mustard seed and its prepared mustard. The region is also famous for its rich foods and its fine wines, notably reds made from the Pinot Noir grape and whites from Chardonnay and Aligoté grapes. This dish combines all three features of Burgundian cuisine. The recipe serves six to eight, accompanied by noodles, potatoes or rice.
2 pounds boneless, skinless chicken breast halves
1-1/2 tablespoons flour
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
4 tablespoons butter for frying
1 tablespoons olive or sunflower oil for frying
2/3 cup white wine, such as Chardonnay
1/2 teaspoon sugar
1/3 cup sour cream or heavy cream
4 teaspoons Dijon mustard
Finely minced parsley for garnish

Trim away excess fat and any tough parts of chicken breasts. Cut them on a bias into medallions 1/2-inch thick by 1-1/2-inch square. Pat dry with paper towels. Mix flour with 1/2 teaspoon of the salt plus the pepper on a plate. Lightly dust chicken pieces on both sides with the mixture. If not ready to cook the chicken, refrigerate it at this point.

In a large non-stick frying pan, heat the butter and oil together over medium heat. Fry chicken pieces, part at a time, turning occasionally, until golden on both sides, about 4-5 minutes. Test chicken for doneness by sticking the end of a knife into a thick part and twisting the knife gently. No pinkness should remain in the meat or in the juices. When done, remove chicken to a bowl.

To make the sauce, add wine to deglaze the frying pan over medium heat, stirring well to get the crusty bits mixed into the wine. Add 1/4 teaspoon of salt plus the sugar. Simmer until the wine is reduced by half. Remove pan from the heat. With a whisk or fork, stir in sour cream or heavy cream plus mustard until smooth. Taste and add salt, if necessary.

Add chicken pieces back to the pan containing the sauce. Heat very briefly. Dust with a little finely minced parsley to garnish.

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