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Creamy Rosemary Dijon Chicken

Creamy Rosemary Dijon Chicken

Savor the flavors of tender chicken in a luscious Dijon mustard and rosemary cream sauce, made with wholesome ingredients like whole milk yogurt and white wine. Perfect for a cozy weeknight dinner!
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Course: Main Course
Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 teaspoon of salt
  • 1/4 teaspoon of ground black pepper
  • 2 tablespoons of unsalted butter
  • 1/4 cup of finely chopped shallot
  • 2 cloves of garlic minced
  • 1/4 cup of dry white wine
  • 1 tablespoon of Dijon mustard
  • 2 teaspoons of honey
  • 2 teaspoons of freshly chopped rosemary leaves
  • 1/2 cup of Mountain High™ original whole milk plain yogurt

Instructions

  • Season the Chicken: Begin by evenly rubbing the chicken breasts with 1/2 teaspoon of salt and the ground black pepper to enhance flavor.
  • Brown the Chicken: Heat a 12-inch skillet over medium-high heat and melt the butter. Once hot, add the seasoned chicken breasts to the skillet. Cook the chicken for approximately 3 to 4 minutes on each side, or until each side is well-browned. Remove the chicken from the skillet and set aside on a plate.
  • Prepare the Aromatic Base: Reduce the heat to medium and add the chopped shallot and minced garlic to the remaining butter in the skillet. Sauté for 1 to 2 minutes, or until the shallot and garlic are softened and aromatic.
  • Deglaze and Simmer: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Stir in the Dijon mustard and honey, and bring the mixture to a gentle simmer. Add 1 teaspoon of the chopped rosemary, then return the browned chicken to the skillet.
  • Cook the Chicken: Lower the heat to medium-low and cover the skillet. Let the chicken simmer for 8 to 12 minutes, or until it is fully cooked and the internal temperature reaches at least 165°F at the thickest part.
  • Finish the Sauce: Remove the skillet from the heat. Stir in the whole milk yogurt to incorporate smoothly into the sauce, avoiding curdling. Spoon the creamy sauce generously over the chicken.
  • Garnish and Serve: Transfer the chicken to a serving platter and garnish with the remaining teaspoon of chopped rosemary. Serve immediately while hot, ensuring a flavorful and elegant presentation.
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