Sautéed Chicken with Creamy Dijon Sauce

Sautéed Chicken with Creamy Dijon Sauce | Very Culinary

by Amy Flanigan on September 16, 2013 · 14 comments

This is not a sponsored post.

Hey friends! I wanted to introduce you to a new product I’ve been using.

I have many recipes where I use a combo of olive oil and butter, so when STAR Fine Foods introduced this new Butter Flavored Olive Oil, I was intrigued excited.

STAR Fine Foods Butter Flavored Olive Oil

My pantry is loaded with STAR oils and vinegars, so I was pretty optimistic about this new one. 

They sent me a bottle to sample, so I pulled up some of my archived recipes to see how they would fair with a twist. Results were good! This Sautéed Chicken, in particular.

Sautéed Chicken with Creamy Dijon Sauce | Very Culinary

I’ve always loved the sauce in this dish – the balance of the cream and mustard, with the subtle aroma and taste of rosemary. And now I love the breading even more. It was still light, but using the butter-flavored olive oil, made it richer. Kind of took it to the next level, without any added work. The only thing I noticed was that it took longer to heat up in the pan than regular olive oil, but no biggie.

The fine folks at STAR thought ahead too, creating a conversion chart for recipes that call for butter, so you don’t have to guess.

I definitely want to try this in a few pasta dishes and even cookies!

Sautéed Chicken with Creamy Dijon Sauce
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients
• 4 (6-ounce) boneless chicken breasts, pounded out to 1/2 inch thickness
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup flour
• 2 tablespoons butter-flavored olive oil (or regular olive oil)
• 1 large shallot, chopped
• 1 cup low-sodium chicken broth
• 1 small rosemary sprig
• 1/4 cup whipping cream
• 4 teaspoons Brown or Dijon mustard

Directions
Sprinkle chicken with salt and black pepper. Dredge in flour and shake off any excess. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 4 minutes on each side. Transfer to a serving platter.

Add shallots to pan; sauté for 2 minutes. Stir in chicken broth and rosemary sprig; bring to a boil. Simmer for 2 minutes. Stir in whipping cream and let bubble a little; cook 3-5 minutes, until sauce has thickened.  Remove from heat, and discard rosemary. Stir in mustard. Spoon over chicken.

(adapted from Cooking Light)

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Leave a Comment

{ 14 comments… read them below or add one }

Mom September 23, 2013 at 7:27 pm

Always looking for a recipe that disguises the chicken so Dad will eat willingly. So I was quite surprised that he liked this enough for a second helping! I did forget to buy the butter flavored oil, so next time it will probably be even better.

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Maria G. September 18, 2013 at 2:10 pm

Chicken and potatoes is the most common combination and I often cook it when I don`t know what else to invent. I liked the recipe of the sauce because I think it is rather piquant.

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Star Fine Foods September 18, 2013 at 10:47 am

We love this recipe and how you incorporated the Butter Flavored Olive Oil!

Note: For anyone looking to find the oil, it is carried at Walmart stores nationwide (for locations go to http://www.walmart.com/ip/Star-Butter-Flavored-Olive-Oil-17-fl-oz/28891923).

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Amy @Very Culinary September 18, 2013 at 11:33 am

Yes! I’m sorry for not including that info…thank you so much for chiming in!

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Jocelyn @ BruCrew Life September 17, 2013 at 10:20 pm

I totally need to try that oil!! It sounds amazing! This chicken also sounds amazing!! I will be trying this out soon! ;)

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Becki's Whole Life September 17, 2013 at 4:08 am

I will have to look for the Star oils – this sounds very interesting! Dijon chicken sounds like a great dinner option – love the rosemary in here…

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Joanne September 16, 2013 at 7:56 pm

So. We must be TWINS. Because I just used that same olive oil for the first time today.

Glorious. So glorious.

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vanillasugarblog September 16, 2013 at 4:03 pm

It’s that sauce that I could (and would drink)!
I’m such a sauce-junkie!

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Shashi @ http://runninsrilakan.com September 16, 2013 at 2:44 pm

Don’t think I’ve ever heard or see butter flavored olive oil – thanks to your post, I gotta start looking for it – this chicken sounds and looks good gosh yummy!

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liz September 16, 2013 at 1:07 pm

who needs the chicken – just pass me that sauce with a spoon

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carrie@bakeaholicmama September 16, 2013 at 8:39 am

Oh my goodness this sauce looks so good over the chicken. This is the kind of dinner I need tonight.

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Amy @ Elephant Eats September 16, 2013 at 8:12 am

This sounds awesome- love the creamy dijon sauce! Plus in my opinion, everything tastes better with rosemary :) Butter-flavored olive oil is such a good idea. I got a bottle to sample too and I can’t wait to use it!

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kelly September 16, 2013 at 7:48 am

This sounds so good! And I’m totally going to look for that oil the next time I’m at the store. Thanks for sharing!

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cassie September 16, 2013 at 7:44 am

You know I’m a fan of STAR. And this dish sounds completely amazing. I can’t wait to try it out!

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