Baked with flavor, this chicken dish features a rich and creamy dijon sauce, perfect for dipping chicken tenders. Or smothering chicken tenders, we won’t judge.
Preheat oven to 350°F. Combine bread crumbs and parmesan cheese.
Dredge chicken breasts in flour; dip in egg, then in bread crumb/cheese mixture. Place on wire rack on a baking sheet and bake for 30-35 minutes until cooked through.
Add shallots and oil to large saucepan and cook for 1 minute. Add white wine and lemon juice and cook for 3 minutes to reduce a bit. Add the Dijon mustard and whip in with a whisk.
Add heavy cream and reduce until creamy. Pour over chicken.
2 boneless chicken breasts, skinned and cut into 2 pieces
Flour for breading
1/2 cup plain breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup olive oil
For the sauce:
1 tablespoon shallots, finely diced
1/2 cup white wine (not cooking wine)
2 teaspoons Dijon mustard
1 teaspoon lemon juice
1/2 cup Meadow Brook Dairy Heavy Cream