| Prep Time: 5 mins
| Cook Time: 30 mins
| Total Time: 40 mins
You may need: Dried Garlic Powder
Dijon is the capital of Burgundy, the legendary wine-producing region in eastern France that produces some of the most sought-after wines in the world. Most also associate the name dijon with a French-style of prepared mustard, which originated in the same region. Traditional Dijon-style mustard is made by pureeing water-soaked mustard seeds with verjus, an acidic juice made from not-quite-ripe green grapes. Today, most dijon mustard is made with white wine, vinegar, and salt instead of verjus for a similar effect. In this recipe, inspired by the classic French dish Chicken Dijon, we use our unique French Dijon spice blend to make a mustard sauce that transforms everyday chicken breasts into Chicken Dijon - a weeknight meal worthy of a king. Whip up this mustard sauce in seconds.
Our flavorful mustard spice blend combines yellow mustard seeds with coriander, black pepper, and dried herbs basil and thyme. Use this sauce with any white fish instead of chicken, or as a base for salad vinaigrette instead. Find other alternatives in the Alternatives section below. Bon Appetit!
4 boneless skinless chicken breasts
1/4 cup white wine vinegar
1/4 cup dry white wine
2 tbsp Piquant Post Dijon spice blend
1/2 medium onion, finely diced
2 tbsp oil (or any vegetable) oil
2 scallions, chopped for garnish (optional)
salt & pepper to taste (optional)
Adjust the amount of water in the mustard sauce recipe to thin or thicken as you prefer. You want enough moisture that the sauce will be slightly thickened after cooking - not runny but not a paste.
No need to remove the chicken breasts from the pan when cooking the onions. If you have a small pan, you can also cook the onions first then remove when you brown the chicken breasts.
Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Pre-heat a skillet or dutch oven on Med-High. Add oil and swirl to coat. In a mixing bowl, add 2 tbsp Dijon spice blend, 1/2 cup water, white wine vinegar, and white wine. Whisk to mix into a slurry.
Season chicken with salt and pepper. Add chicken breasts to pan and brown for ~6 mins per side. Add onions to pan and sauté ~5 mins until softened.
Reduce heat to Med-Low. Add the Dijon liquid mixture to the pan and stir to coat the chicken. Cover the pan and gently simmer for 8-10 mins or until liquid slightly thickens and chicken is cooked through.
Remove from heat and plate the chicken breasts. Spoon the Dijon sauce over the plated chicken and garnish with scallions. Serve with roasted potatoes, mixed greens, and/or crusty bread.
Transform your dinner table into a French Bistro! Try our classic Bistro Flank Steak with Dijon Sauce recipe.
Don't have white wine handy to make this chicken dijon sauce? Substitute chicken or vegetable stock instead. Add an extra tablespoon of white wine vinegar to compensate for the switch.
Don't have white wine vinegar? You can use any vinegar instead such as apple cider, red wine, or white vinegar. You can also use fresh or bottled lemon juice as a sub to add the needed acidity for this dish.
Pescatarians can make the dijon mustard sauce and use with a variety of diet-friendly ingredients such as pan-seared white fish.
Vegetarians: try using the mustard sauce on roasted seared tofu or roasted vegetables such as cauliflower, brussels sprouts, eggplant, and zucchini. Or, use it as a topper sauce on any number of buddha bowls.
Don't have time to cook chicken dijon tonight? Make a dijon mustard salad vinaigrette: whisk together 1.5 tbsp Dijon Spice blend, 1/4 cup extra virgin olive oil, 2 tbsp white wine vinegar, 1-2 tsp of honey, and salt & pepper to taste. (optional: add 1 tbsp of dry white wine).
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