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Chicken Dijon with Thyme, Capers, and Olives


4-6 servings

So many healthier dishes, whether they are sides, mains or salads call for a lot of prep and chopping. Hopefully this will come as a reprieve. Not only is there minimal prep, this entre is elegant and fun at the same time. Be sure to use a good Dijon and a simple un-oaked Chardonnay. I made the mistake of using a heavier, oaky wine and well, it was a mistake, I’ll leave it at that :). The Ripple branded half and half really, REALLY does work here. I have used it as a sub for dairy based half and half in several other applications and so far, I have been pleasantly surprised. Keep an eye out for upcoming recipes using Ripple.


Chicken Breasts, 2 breasts (scalloped or thinly sliced) 

Olive Oil, 1 tsp.

Goat Butter, 1 Tbs.

Dijon Mustard, 2 Tbs.

Shallots, 2 Tbs. minced

Garlic, 3 cloves, thinly sliced

Fresh Thyme, 2 Tbs – minced

White Wine (basic Chardonnay), 1/3 cup

*Ripple Half and Half, ½ cup

Capers, ¼ cup

Green Olives (brined – pimento filled), ½ cup – halved

Salt and Pepper

Please buy organic whenever possible!


Set the oven on Low or Warm


If you were unable to obtain scalloped or thinly sliced chicken breasts – pound out both chicken breasts to about 3/4 “ in height – using a sharp knife, slice horizontally a piece of chicken at no more than 1/2 “ thick or as close as possible.  Set aside.  


Prep the shallots, garlic, and fresh thyme.  Pre-measure the half and half and white wine.  Have all the ingredients prepped and ready – as this dish comes together fast. 


Using a medium sauté pan, heat up approx. 1 tsp. olive oil and 1 tbs. goat butter.  Swirl the pan to combine and when the pan is nice and hot add as many chicken scallops that will fit.  Adjust the heat to med high.  Brown the chicken on one side (cook for about 2 minutes. – turn and cook for another minute _ do not worry if flip side does not brown.  Remove to oven-safe dish and repeat with remaining chicken scallops.  Loosely cover the dish (I often just use a plate) and place browned chicken in the warm oven on the lowest rack. Turn heat to medium, add the shallots and garlic and sauté until softened -about a minute or so.  Add the white wine and scrape up any browned bits left on the pan – simmer for another minute.  Add the Ripple half and half, capers and olives, and fresh thyme.  Simmer for another minute.  Add a pinch of kosher salt and a few grinds of pepper – taste to adjust salt/pepper as needed.  Turn off heat. 


Remove the chicken from the oven and add them, plus any juices that have accumulated to the Dijon sauce. Simmer on medium for no more than a minute and half – otherwise, the thin slices will get overcooked and tough.  Turn off heat and set aside with lid on. 


Serve with fresh roasted asparagus - roasted with a bit of olive oil, salt and pepper and lemon zest. 

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