When my parents were in town a few weeks ago, I made dijon shallot / scallion chicken for dinner, and by request (!), here is the recipe.
The reason for the / scallion is because the first time I made this, I remembered it as scallions, instead of shallots at the grocery store – so that’s what I bought. And that’s what we liked. I’m sure it’s delicious with shallots, but since Hewitt liked it so much with scallions, I decided to repeat my edit. If you try it the original way, please let me know how it is!
The cookbook has this wonderful section in it called “in a Hurry” that consists of sauces that are pretty easy and can go on a variety of meats, fish or even pasta. Here is the recipe in its original form:
Dijon and Shallot Cream
In a small saucepan, melt 2 tablespoons unsalted butter, add 1 minced shallot, and cook until soft, 2 to 3 minutes Add 1/4 cup Dijon mustard and reduce heat to very low. Whisk in 1 cup sour cream and heat gently. Season with salt and pepper if needed.
Two personal notes – I would recommend Grey Poupon or another coarse dijon mustard with seeds – it adds to the texture of the sauce.
And, don’t forget to turn down the heat. Otherwise, the sour cream will curdle and ruin your sauce.
Otherwise, serve over your meat of choice and enjoy!