Chicken with Shallot Dijon Sauce

3 Feb
Chicken in Shallot Dijon Sauce

Chicken with Shallot Dijon Sauce

Oooh, sounds fancy-pants, huh? Well, it is, actually. I’d serve this right up to guests in my house any day of the week. In reality, it was just me and the hubs chowing on it, but THAT SAUCE! The sauce with the shallots, dijon, tarragon, and the luscious cherry tomatoes that are cooked until just bursting is way up there on the yum-meter. I served this over pappardelle noodles, but it would go equally well with roasted or smashed potatoes, rice, etc.

I riffed this from a recipe I found on New York Times Cooking. They’ve been giving me quite a few ideas lately about what to cook, with their handy “What to Cook This Week” email subscription. (Which is free.) I get a lot of spammy email, but that is one email I always click on to see what inspires my tastebuds. I usually read the “most helpful” rated comments and adapt the recipe based on people’s changes who actually made the recipe, as the NYTC recipes are not always golden. OK enough of that endorsement (which I was not paid for, lol).

Chicken with Shallot Dijon Sauce

1 pound chicken, fileted to equal-ish sizes
Salt and pepper, to taste
2 tablespoons flour
2 tablespoons unsalted butter
1 1/2 cups shallots, (6 ounces) sliced thick length-wise
1/2 cup white wine
1/2 cup homemade or good-quality chicken broth
1 tablespoon stone-ground Dijon mustard
1/2 teaspoon dried tarragon (2 sprigs fresh if you have it)
1 cup cherry tomatoes, sliced in half

Browning the Chicken

Browning the Chicken

Season the chicken with salt and pepper, then dredge the chicken through the flour, patting down to lightly coat. Melt the butter in a large skillet over medium-high heat until it starts foaming, then cook the chicken pieces on both sides for several minutes until browned. Remove and set aside.

Sliced Shallots

Sliced Shallots ~ I added this shot because I think shallots are lovely

In same pan, reduce heat a little and add the shallots and cook until they start to soften and caramelize, about 10 minutes. Pour in the wine and chicken broth and deglaze the pan with a large spoon. Stir in the Dijon mustard and tarragon, add back in the chicken, then cover the skillet and simmer for about 15-20 minutes, reducing heat more if necessary.

Remove the lid, then nestle in the cherry tomatoes around the chicken. Simmer until tomatoes start to wilt and burst and the sauce thickens, about 10-15 minutes more. Stir lightly to combine, then serve.

Chicken in Shallot Dijon Sauce

Chicken with Shallot Dijon Sauce

p.s. Go Pats! πŸ˜‰

Download and Print this Yummy Recipe!

Download and Print this Yummy Recipe!



52 Responses to “Chicken with Shallot Dijon Sauce”

  1. noelleg44 February 3, 2018 at 10:15 am #

    Ooo, ooo, ooo, am I going to make this! I don’t lake shallots, though – not sure why. Got a thought on a substitute?

    Liked by 2 people

    • anotherfoodieblogger February 3, 2018 at 11:30 am #

      Hi Noelle, thank you! Yes, you can sub in some red onion and a few cloves of garlic. That would be just as tasty too!


  2. Teagan R. Geneviene February 3, 2018 at 10:32 am #

    Oh wow! High on the yum-meter? Horsefeathers! It’s off the charts. Just the title had my mouth watering. Then the picture… Kathryn, I’m having another Homer Simpson drool moment. You are a kitchen wizard. Hugs on the wing!

    Liked by 2 people

  3. PantryPortfolio February 3, 2018 at 10:49 am #

    Yum! Go Pats!

    Liked by 2 people

  4. Josette@thebrookcook February 3, 2018 at 10:54 am #


    Liked by 2 people

  5. Mary Fleming February 3, 2018 at 11:24 am #

    Sounds fabulous!

    Liked by 2 people

  6. Bernadette February 3, 2018 at 11:34 am #

    I have been really enjoying that New York Times column also. This chicken dish looks great and would make a good dinner on a work day.

    Liked by 2 people

  7. D. Wallace Peach February 3, 2018 at 11:58 am #

    That looks so good, Kathryn. I never think to put dijon is sauces and the light taste is so yummy. I love the popped cherry tomatoes too. I’m going to give this a try. And my husband thanks you in advance. πŸ™‚

    Liked by 1 person

  8. Mad Dog February 3, 2018 at 12:44 pm #

    That looks great and I’d go for mashed potatoes, or even celeriac. I’m very keen on this type of one pot dish – it’s where all great meals came from when there was only a fire to cook on.

    Liked by 1 person

  9. February 3, 2018 at 2:02 pm #

    I get the same emails from NYTC – it’s nice when you’re looking for something new to cook. I love sauces and this chicken dish sure looks good!

    Liked by 1 person

  10. Fourth Generation Farmgirl February 3, 2018 at 2:11 pm #

    I love shallots, and the combination of Dijon mustard and tarragon sounds so good. Definitely yummy! Plus, it looks beautiful. πŸ™‚

    Liked by 2 people

  11. Tasty Eats Ronit Penso February 3, 2018 at 2:26 pm #

    Tasty looking dish! Love the use of shallots. They have such a nice subtle onion flavor.

    Liked by 1 person

  12. Lynz Real Cooking February 3, 2018 at 2:34 pm #

    Yummm this looks fancy and delicious! I will make it! Xxx

    Liked by 2 people

  13. markbialczak February 4, 2018 at 10:48 am #

    Looks tasty, Kathryn Grace. P.P.S. Sorry to report, but I’m rooting for the Eagles today …

    Liked by 2 people

    • anotherfoodieblogger February 5, 2018 at 8:20 am #

      And your Eagles won! Actually I’m happy for them since they never won that trophy. πŸ™‚


      • markbialczak February 6, 2018 at 5:07 am #

        First one for them, and it was a great game, Kathryn Grace!

        Liked by 1 person

  14. fromthefamilytable February 4, 2018 at 3:36 pm #

    Great images. Looks delicious.

    Liked by 2 people

  15. Karina Pinella February 4, 2018 at 7:50 pm #

    Looks great. Indeed, the red is reminiscent of Pats’ colors. Though, alas, they didn’t win. Sob

    Liked by 2 people

    • anotherfoodieblogger February 5, 2018 at 8:21 am #

      True, but they have 5 Lombardi trophies, I suppose the Eagles are happy to finally have one. πŸ™‚


  16. Karen February 6, 2018 at 4:47 am #

    I do a mustard tarragon sauce but never thought of adding tomatoes…your chicken looks wonderful.

    Liked by 1 person

  17. Conor Bofin February 8, 2018 at 5:32 am #

    Dijon sauce. You got me with Dijon sauce. Mmmmmm….

    Liked by 2 people

  18. Cecilia February 8, 2018 at 12:36 pm #

    You just have a way to pull me in with your photos, but this recipe made it actually into my cook list! Thank you.

    Liked by 2 people

  19. FrugalHausfrau February 8, 2018 at 6:03 pm #

    lol, go pats!! This looks mouthwatering! I love the NYT emails, too. You picked a winner with this!

    Liked by 2 people

  20. Antonia February 9, 2018 at 3:24 pm #

    I love hearty and healthy dishes like this. Looks delicious!

    Liked by 2 people

  21. julie February 19, 2018 at 8:41 am #

    Looks like I’d better order some tarragon seeds for my garden this summer. I’m going to need to make this more than once!

    Liked by 2 people

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