Chicken Dijonnaise from The Silver Palate Cookbook (page 91) by Julee Rosso and Sheila Lukins

  • whole chicken
  • heavy cream
  • sour cream
  • Dijon mustard
  • white vermouth

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating 2 hours. Can substitute any mustard for Dijon mustard, and dry white wine for white vermouth.

  • Dannausc on March 11, 2018

    Pretty decent.

  • DKennedy on February 23, 2015

    This has been a go to recipe of mine for many years. It is wonderful topped with artichoke hearts, reminiscent of a dish that once on the menu at The Cheesecake Factory. I prefer to use boneless, skinless chicken breasts.

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