Chicken with Dijon Vin Blanc Sauce

Vin blanc (van BLAHNK) is a classic French sauce with a light velvety texture made using white wine, stock, shallots and cream.


  • 2 boneless, skinless chicken breast halves (about 6-7 ounces each)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • 1 tablespoon clarified butter (see Cook's Tip), divided
  • 1/2 shallot, finely chopped
  • 2/3 cup chicken broth
  • 1/2 cup dry white wine such as Chardonnay
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon Dijon mustard
  • Crispy Beet Straws (optional, see Cook's Tip)


  1. Pound chicken to 1⁄2-inch thickness. Combine flour, salt and black pepper in shallow dish. Dredge chicken in flour mixture, shaking off excess. Heat 2 teaspoons of the clarified butter in (8-in.) Sauté Pan over medium heat until hot. Add chicken; cook 14-16 minutes or until chicken is no longer pink and juices run clear, turning after 7 minutes. Remove chicken from pan; keep warm.

  2. Heat remaining 1 teaspoon butter in same pan over medium heat until hot. Add shallot; cook and stir 30 seconds. Add broth and wine; simmer about 10 minutes or until liquid is reduced to 1⁄4 cup, stirring occasionally. Whisk in cream and mustard using Silicone Flat Whisk; simmer 2 minutes.

  3. Cut each chicken breast into 5-6 thin slices, cutting on a bias; place on serving plates, fanning out slices. Drizzle each serving with 2 tablespoons sauce. Garnish with Crispy Beet Straws, if desired.


  • 2  servings

Nutrients per serving:

Calories 310, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 460 mg, Carbohydrate 6 g, Protein 20 g, Sodium 520 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

 1 vegetable, 2 1⁄2 medium-fat meat, 2 fat (0 carb)

Cook's Tips:

Crispy Beet Straws: Wearing plastic gloves, peel 1 large beet; thinly slice using Ultimate Mandoline fitted with thin slicing blade. Stack slices and cut into thin julienne strips. Heat 1 inch of vegetable oil in (3-qt.) Saucepan over medium heat until hot (about 375°F). Place half of the beet strips in hot oil. Cook 3-4 minutes or until crisp. Remove with slotted spoon; drain on paper towels. Sprinkle lightly with salt, if desired. Repeat with remaining beet strips.

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