I cooked the dijon chicken from Smitten Kitchen the night before we went to Seoul and it was very nice. I think it was a little bit vinegary and could have benefited from the double cream (as recommended) rather than single cream (which I used), but Tom thought it was perfect as was, so there you go. I served it with roasted home-made sweet potato gnocchi, leftover from last week, and cauliflower.
1 tablespoon oil
2 chicken breasts
1 teaspoon oregano
Half an onion
1 cup white wine
1 cup chicken stock
1/2 cup cream
1 tablespoon wholegrain mustard
Heat the oil on the stove in a dish that you can put in the oven later. Season the chicken breasts on both sides with salt, pepper and oregano, and fry until slightly golden. Move the tray to the oven and bake at 180 degrees for twenty minutes. In the meantime, chop the onion finely.
Remove the breasts from the tray and throw the onion in. Stir it around to soften, catching all the stuck bits of chicken as you do. Add the white wine and allow it to bubble for a few minutes to deglaze. Stir in the stock and cream and reduce to as little sauce as you want. Turn the heat off and whisk the mustard in, with more seasoning to taste if necessary. Pour over the chicken to serve.