Sunday, June 26, 2011

Dijon N’ Dill Chicken

Dijon and dill chicken. Reminiscent of the mushroom and marsala chicken my grandmother used to make in her electric skillet. She used to chop up those mushrooms and onions as I watched in amazement as she cooked the whole thing countertop, without the stove.

I eventually inherited that electric skillet from her. It came quite in handy when I moved into a rent house and was temporarily without a stove.

Ya’ll are going to love this updated version of grandma’s skillet chicken, and how easy it comes together, really, 30 minutes! The recipe features my new friend, shallots (it’s a mild onion), and mostly ingredients you probably have in your cupboard.

Alrighty, first, I like to pound my chicken out a little with the mallet, release some stress. When pounding chicken, with a mallet or a rolling pin, do so in between sheets of waxed paper to avoid flying chicken chunks across your kitchen. Experience.

What? No one else has flying chicken chunks?
Am I swinging too hard?

I also cut my chicken in half because hello, when was the last time you saw chickens with breasts that big walking around the farm?

I realized if I cut it in half, the husband thinks there’s more food! And I try to serve it on a smaller plate so it looks fuller!

…. The things you learn….

Ok, pound and cut chicken. Then salt and pepper it, and dredge it in flour, as seen above. Shake off the excess.

Now I used to think more flour would be better, but I then realized it all falls off in the pan anyways, and sometimes gets soggy. So shake off the excess.

Heat a few tablespoons of olive oil in a pan, medium-high, until it’s almost smoking, and place all your chicken pieces in there. Cook about 5 minutes per side.

Flip! The trick to avoiding tough chicken is to only cook once per side. When you flip the chicken multiple times, that when it dries out and becomes tough.

So cook another 5-6 on this side. Cut into a piece and make sure it’s done.

When they’re finished, place all the chicken breasts on a plate and tent with foil, now comes our 5 minute sauce.


Enter, my new friend, the shallot.

Peel said shallot.

And mince said shallot. Would ya’ll like lessons on mincing? Or do you already know how? Let me know.

I learned this trick.

I have insanely sensitive eyes to onions, even shallots. I think because they’re green, my eyes. Ha. One year my mom bought me onion goggles for Christmas. They were glorified swimming goggles marketed towards moms willing to pay too much for a kitchen gadget for their beloved daughters with sensitive eyes to chopping onions. I believe she got one picture of me in them before I conveniently uh, regifted them. Let’s hope she doesn’t post that picture in the comments below.

Back to the trick, if you mince most of the onion before cutting the “root” off, it’s supposed to not make your eyes water as much. Remind me, and next time I’ll take pictures. I don’t know how it works but it does. I know your eyes water because of the gases released by the onion, so maybe somehow, the root staying on helps that.
Got me. But it works and it’s not “Onion Goggles” so I’ll keep doing it.

Let me know your best onion tip. Please, I beg of you.

Ok, shallot is minced, oil is still in pan.

Throw the shallots in the pan, and sautee about a minute or two, until they’re softened.


We’re going to add 3/4 cup of chicken broth, and 3/4 cup of dry white wine. It’s one full bottle of that cheapo small bottle 4 pack at the store.


Pour all those liquids into the pan. Immediately the wine “deglazes” the pan, it gets up all those browned gunks of “FLAVOR” – see? Just made cleaning the pan easier! Now you’ll add wine to every dish to “deglaze” the pan.

“Hey! I’m doing dishes early, hon!”

While the wine is working, we’ll chop up a bunch of dill. We need a good 2 tablespoons. Also 3 tablespoons of butter, and a healthy 1 or 2 tablespoons of dijon mustard.

After the wine sauce has thickened, about 8 minutes, turn of the heat. Whisk in your butter, and mustard, then add in the dill.

Pardon me, but is that Grey Poupon?

Yup, ‘sho is!

Season with more salt and pepper if you wish, and spoon it over your chicken!


Freezes great!

~Peace, Love, and Sautéing Ya’ll

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Dijon N' Dill Chicken


1/2 cup flour
1 package chicken breasts
salt and pepper
2 tablespoons olive oil
1 shallot, minced
3/4 cup chicken broth
3/4 cup dry white wine
3 tablespoons unsalted butter
2 tablespoons dill, chopped
1 tablespoon dijon mustard


Pound chicken with mallet or rolling pin. Cut in half. Season with salt and pepper. Dredge in 1/2 cup flour, and shake off excess.

Heat 2 T of olive oil in a large skillet over medium high heat until almost smoking. Place chicken breasts in the pan, and cook about 5 - 6 minutes per side. Cut into a piece and make sure it's cooked thoroughly. Place all the cooked chicken onto a plate and tent with foil.

Meanwhile start your sauce. Mince one shallot, 2 T of dill. Add shallots to pan, with oil still in it. Sautee the shallot about one minute, until it's soft.

Add chicken broth and white wine. Deglaze the pan, and cook until sauce is thickened, about 8 minutes.

Turn off the heat, and whisk in butter, dijon, and finally, dill. Spoon your sauce over the chicken.

Serve with greens and rice.

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