Chicken With Mustard Pan Sauce
"An incredibly tasty chicken dish with a lovely creamy sauce that simply cannot be beat! Let me know how you like it! It's a favorite at our house! :)
Tip: Don't panic if the wine flames when you add it. It's fine, just step back and shake the pan, and the flame will quickly die down."
- Ready In:
- 28mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 boneless chicken breasts (halved, with skin, about 2 lbs)
- 2 tablespoons vegetable oil
- 1⁄2 cup white wine
- 1 1⁄2 cups chicken broth
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- 2 tablespoons whole grain mustard
- 1 tablespoon unsalted butter (optional)
- salt
- pepper
directions
- Preheat oven to 350 degrees.
- Heat a large skillet over medium high heat. Pat chicken dry . Season with salt and pepper. Add the oil to the hot pan and swirl to evenly coat. Lay chicken in pan skin side down; cook without moving the pieces until the skin crisps and browns, about 5 minutes. Flip chicken and cook about another 3 minutes. Transfer to a baking dish, skin side up, and bake until cooked through, about 10 minutes.
- Pour the wine into the hot skillet. Use wooden spoon to scrape up the brown bits in the bottom of the pan. Boil until almost all the wine evaporates and it gets a little syrupy, about 3 minutes. Add the broth and bring to a boil.
- Mix the flour and water together to make thin paste. Whisk the paste and mustard into the broth and boil until the sauce thickens, 1 to 2 minutes more. Remove the pan from the heat. Swirl in the butter, if using, to give the sauce a little richness. Season with salt and pepper to taste. Pour the sauce on top and serve.
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Reviews
-
I made a couple of changes to the recipe as I don't do skin on chicken. The chicken was boneless, skinless chicken breasts that were browned on both sides. I used all chicken broth and omitted the white wine. The chicken was simmered briefly in the delicious mustard sauce. This was served with recipe #356244 and recipe #250435. Made for *PAC Spring 2009*
RECIPE SUBMITTED BY
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I've always known HOW to cook, but it was more out of necessity. In recent years, however, I've discovered how to enjoy the LOVE and pure enjoyment of cooking. It's now a big part of who I am, as corny as that may sound! It has also trickled down and become a joy and a real treat for my family as well... they love everything I make, and are my best critics. They enjoy eating what I make as much as I enjoy making it! My daughter loves the fact that I cook so well and she brags about it to all her friends, which is really cute. I have a long way to go before I can really call myself an accomplished cook (in fact, I don't know If I'll ever be able to call myself that! We'll see...). But my family sure has a lot of faith in my. Time will tell if I become what my family already believes I am. :o)
