Pan-Seared Chicken With Mustard Sauce
"A delicious recipe DH and I tried from Williams-Sonoma, which is perfect for a busy night, as there is virtually no prep! The mustard cream sauce is very flavorful."
photo by Sara 76
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves (about 1.5-2 lb total)
- salt, to taste
- fresh ground pepper, to taste
- 3 tablespoons unsalted butter
- 1 teaspoon mustard seeds
- 1⁄3 cup dry white wine
- 1⁄3 cup chicken broth
- 1⁄4 cup heavy cream
- 2 tablespoons Dijon mustard
directions
- Place chicken between 2 sheets of waxed paper. Using meat mallet, lightly pound chicken until it is 1/2 inch thick. Season generously with salt and pepper.
- In a large fry pan over medium-high heat, melt butter. Add chicken breasts, and cook, turning once, until golden on both sides and opaque throughout, 8-10 minutes total. Transfer chicken to a separate plate.
- Keep the pan on medium-high heat, and stir mustard seeds into the pan drippings. Cook, stirring for about 15 seconds. Add the wine and broth and bring to a simmer.
- Reduce heat to medium and cook, stirring until slightly reduced, 1-2 minutes.
- Stir in cream and mustard and cook for 1 minute to blend the flavors.
- Return chicken breast halves and any accumulated juices to the pan, reduce heat to medium, and simmer for about 1 minute. Season with salt and pepper.
- Slice the chicken and divide among dinner plates. Drizzle with sauce and serve immediately.
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Reviews
-
YUM! The kids and I really loved this, and I plan on making it again so hubby can try it - I'm sure it's something he will love too. The flavours were amazing! I only drizzled about a tablespoon of the sauce over the chicken, and that, along with the sauce it was already coated with, was enough. The leftovers were great on a toasted sandwich with Swiss cheese the next day! Made for ZWT7 - Switzerland (Vivacious Violets) -
We really enjoyed this chicken!! I had 2 thick chicken breasts so I sliced them in half rather than pounding flat and got 4 good size pieces. I liked the sweetnee from the dijon mustard rather than using a grainy mustard which can have too strong of a taste. I didn't let the broth/wine reduce down enough so the sauce was a little thin, but still really good. Made for ZWT-7~THE HOT PINK LADIES. -
What a great burst of flavor! Made tonight for our dinner and it smelled so good while cooking. I didn't flatten my chicken breasts, just let them sautee (2 T olive oil and no butter) 'til they were nicely browned (10 min.) then put about 2 T of chicken broth in, lowered the heat and simmered another 5 or 6 minutes 'til done. I did sprinkle some onion powder on the chicken along with the salt and pepper. Anyway, this was very easy to put together and tasted a little more up-scale than a lot of the chicken dishes I usually make. I know we'll enjoy this again, probably with the addition of some sauteed mushrooms. -
Chef Jenny never disappoints. For such a simple dish it really presents company worthy. Sometimes I am a lazy cook and made the following changes for ease, but missed nothing on flavor. I used thin sliced chicken breasts so no pounding and cooked in 3-4 minutes. Instead of mustard seeds used Maille Old Fashioned style dijon that is loaded with mustard seeds. Also subbed half and half cuz that's what I always have on hand. Phenomenal recipe. Served with rice cooked with asparagus and bell peppers which was a perfect combo with the sauce. Easily a 5+ star recipe. All the components: taste, ease, presentation.
RECIPE SUBMITTED BY
I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!!
I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him.
My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues).
I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both!
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