Restaurants›Kruse's Paint Creek Tavern›Chicken Dijon Recipe

Chicken Dijon Recipe

Inspired by Kruse's Paint Creek Tavern
Time40m
Serves4

Chargrilled with dijon cream sauce. Add Grilled Chicken $4 or Gulf Shrimp $4.50

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Ingredients

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Chicken

Dijon Cream Sauce

To Finish / Garnish

Optional Add-ins (for menu upsells)

Method

Prepare and Chargrill Chicken

1

Pound and season

If chicken breasts are thick, place between plastic wrap and pound to even 3/4" thickness. Pat dry. In a small bowl mix olive oil, kosher salt, black pepper, garlic powder and lemon juice. Brush or rub mixture evenly over both sides of the chicken breasts.

2

Preheat grill

Preheat a gas grill or cast-iron grill pan to medium-high heat (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

3

Grill chicken

Chargrill the chicken 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and exterior has good char marks. Remove from grill and tent loosely with foil. Let rest 5 minutes before serving or slicing.

Make the Dijon Cream Sauce

4

Sauté aromatics

In a medium skillet over medium heat, melt the butter. Add the minced shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant, stirring to avoid browning.

5

Deglaze

Add the white wine (or 1/2 cup chicken stock) to the pan to deglaze, scraping any browned bits from the bottom. Simmer 1–2 minutes until liquid reduces by about half.

6

Add mustards and cream

Whisk in the Dijon mustard and whole-grain mustard. Slowly pour in the heavy cream while stirring and bring to a gentle simmer. Reduce heat to low–medium so the sauce maintains a gentle simmer but does not boil hard.

7

Adjust consistency and season

If sauce is too thick, add up to 1/4 cup chicken stock to reach desired consistency. Stir in the fresh lemon juice and thyme. Season with salt and black pepper to taste. Simmer 2–3 minutes until sauce coats the back of a spoon. Taste and adjust mustard, salt or lemon as needed.

8

Finish

Remove sauce from heat and stir in half of the chopped parsley for freshness. Keep warm until ready to serve.

Optional: Grilled Shrimp

9

If adding gulf shrimp as an upsell, toss peeled/deveined shrimp with 1 tbs olive oil, pinch of salt and pepper. Grill over medium-high heat 1–2 minutes per side until pink and opaque. Remove and keep warm. Serve on top of or alongside the chicken with sauce spooned over.

To Serve

10

Place chargrilled chicken on warm plates or a serving platter. Spoon generous amounts of Dijon cream sauce over each breast. Sprinkle remaining chopped parsley over the top and serve with lemon wedges on the side for squeezing.