Shakin & Bakin Foodie Blog: Oven-Baked Chicken with Dijon Cream Sauce Recipe

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Thursday, July 2, 2009

Oven-Baked Chicken with Dijon Cream Sauce Recipe

I just celebrated my 42nd Birthday on June 29th and instead of going out for dinner, we decided to spend a quiet evening at home. My hubby spent hours preparing a delicious dinner for the two of us. He made chicken with Dijon cream sauce, asparagus with hollandaise sauce, red-skinned mashed potatoes and a yummy Italian pasta that was just to die for!

Oven-Baked Chicken with Dijon Cream Sauce Recipe

This recipe is by Tyson.

8 fresh boneless, skinless chicken breasts
1 large egg
2 tbsp. Dijon style mustard, divided
1/2 cup garlic and herb seasoned bread crumbs
1/4 cup all purpose flour
2 tbsp. half and half (we used milk)
1/2 teaspoon granulated sugar
1 1/2 tablespoons chopped fresh parsley

Preheat oven to 400 degrees. Spray a 9 x 13" baking dish with nonstick cooking spray. In a bowl, blend egg, 1 tablespoon mustard together. Place flour in a reclosable plastic bag. Place bread crumbs in a second bag. Place chicken in flour, shake to coat. Dip chicken in egg mixture, then place in bread crumbs and shake to coat. Place chicken in baking dish. Bake chicken at 400 degrees for 18-20 minutes or until internal juices run clear. Meanwhile, in a small bowl, blend remaining 1 tablespoon mustard, half and half and sugar. Drizzle mustard sauce over chicken. Top with parsley.