Chicken Dijon with Citrus Beurre Blanc

Entertain with this meal of deliciously prepared chicken with dijon mustard, artichoke hearts, and citrus buerre blanc!

  • Preparation Time:
  • Cooking Time:
  • Good for: 8-10


8 ounces of Edmond Fallot dijon mustard
One 14 ounce can of artichoke hearts
4 diced roma tomatoes
16 ounces of citrus buerre blanc
4 cooked chicken breasts

Chicken Dijon with Citrus Beurre Blanc


Heat citrus buerre blanc then add dijon and artichokes. Stir until the mixture simmers. Pour over cooked chicken breasts and garnish with diced tomatoes.

Citrus Beurre Blanc
1 T Oil or butter
2 T garlic
1 cup shallots
3 cups orange juice
2 qt half and half
2 T rich chicken base
3 T corn starch
1 cup cold water

Add garlic and shallots to oil and saute and stir until ingredients are transparent. Add orange juice and reduce until it thickens (about 15 minutes.) Heat half and half on the side to a simmer and add to orange juice mixture. Keep mixture at a simmer. Add chicken base, stir.Mix corn starch and water until smooth.  Add to mixture while stirring. Simmer 5 minutes and sauce is ready to be served.  You may use a burr mixer to make sauce smoother.  You may strain the mixture to also make it smooth... Happy eating!