This past weekend I decided to cook Chicken Dijonnaise, a bastion of classical French cuisine. It’s a simple preparation whereby the chicken is sautéed then served in a creamy Dijon mustard sauce with onions and bacon. Chicken Dijonnaise is one of those dishes that became so popular in its heydey, that it spawned horrible imitations. You probably ate a bastardized version at a wedding or buffet in the 1980s. It is a simple dish that requires nothing more than patience to get right.