Dijon Mustard Chicken Fricassee
You can never have too many main course recipes, so give Dijon Mustard Chicken Fricassee A mixture of parsley, less-sodium chicken broth, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Combine mustard, 1 tablespoon parsley, 1 1/2 teaspoons thyme, and chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight.
Remove chicken from bag, and discard marinade.
Sprinkle chicken with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Add chicken to pan, and cook 5 minutes on each side or until browned.
Add chopped onion to pan, and saut 5 minutes or until tender, stirring frequently.
Add garlic to pan, and saut 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tablespoon parsley and remaining 1 1/2 teaspoons thyme. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes or until chicken is done.
Remove chicken from pan with a slotted spoon. Keep warm.
Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick.
Pour sauce over chicken, and sprinkle with remaining 2 tablespoons parsley.