Chicken & Dijon Pan Sauce

Chicken & Dijon Pan Sauce

Irresistible and comforting!

Adapted from BlueApron


Metric System
  • 2 tbsp crème fraîche
  • 3 tsp soy sauce
  • 2 tbsp mustard
  • 3 tsp sugar
  • 1.5 tsp vinegar
  • 2 oz water
  • 1 tsp oil
  • 2 chicken
  • Step 1

    Step 1

    Top the chicken with the finished sauce.

    Step 2

    Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.

  • 2 tbsp crème fraîche
  • Step 3

    To the pan of reserved fond, add the sauce. Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened.

    Step 4

    In a separate bowl, combine the ingredients.

  • 1 tbsp soy sauce
  • 2 tbsp mustard
  • 1 tbsp sugar
  • 0.5 tbsp vinegar
  • 0.25 cup water
  • Step 5

    Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Step 6

    Add the seasoned chicken to pan.

    Step 7

    In a medium pan (nonstick, if you have one), heat olive oil on medium-high until hot.

  • 1 tsp oil
  • Step 8

    Pat the chicken dry with paper towels. Season with salt and pepper on both sides.

  • 2 chicken
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