Easy Chicken Breast Recipe with a Quick Mustard Cream Sauce! Ready in less than 30 minutes. Goes great with rice, pasta or green salad.
BE PICTURED IN; CHARACTERIZED IN:
This elegant dish is so easy to make it’s almost a crime. But thankfully, I don’t think anyone gets in trouble just for making a really special chicken suitable for everything from a weeknight meal to a dinner party — even if it only lasts half an hour.
If the breasts are a bit thick (which they probably are), they won’t cook all the way through at this point. That is a good thing! Place them on a baking sheet and gently finish cooking in the oven while you make the sauce.
For this sauce, simply add some wine to the pan and let it reduce by half. Don’t worry about exact measurements here, so just take a look. Most of the alcohol will evaporate at this point, leaving only flavor and acidity.
Next, add some cream to the pan. Don’t skimp and try to use half and half. You need the fat in the cream to keep the sauce smooth.
Finally stir in the mustard, capers and parsley. Spoon this over your (now ready) chicken and serve!
Oh, and don’t try to lick the plate
Chicken breast with mustard cream sauce
ingredients
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4 skinless, boneless chicken breasts (about 1 1/2 pounds total)
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salt and pepper, taste
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1/4 Cup all purpose flour
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1 1/2 tablespoon unsalted butter
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1 1/2 tablespoon oil
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1 Cup White wine
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1 Cup heavy cream
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1 Rounded teaspoon Dijon mustard
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3 tablespoon capersrinsed well
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2 tablespoon chopped fresh parsley
method
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Fire up the oven:
up to 350F. Place a baking sheet by the stove, ready for the chicken.
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Prepare the chicken:
Season the chicken breasts on both sides with salt and pepper.
Pour the flour onto a large plate and dredge the chicken breasts until well coated. Shake off the excess.
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Roast Chicken:
In a large skillet over medium heat, heat butter and oil. When the butter has melted and looks foamy, add the chicken. (Work in batches if your pan isn’t big enough so you don’t overfill the pan.)
Fry the chicken 3 minutes per side or until golden brown.
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To finish the chicken in the oven:
Place the chicken on the baking sheet and place in the oven for 5 minutes (longer if the chicken breast is thick) or until a thermometer inserted into the thickest part of a breast reads 165 degrees.
If the chicken is done before the sauce, place on a serving platter and loosely cover with foil to keep warm.
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Make the sauce:
While the chicken finishes cooking, return the pan to medium-high and add the wine. Be careful as the oil in the pan will splatter a bit when you add the wine. Cook for 5 minutes, or until the wine has reduced by about half.
Add the cream and simmer for 2 to 3 minutes, or until the sauce coats the back of a spoon.
Stir in the mustard, capers and parsley, reserving some parsley for sprinkling. Taste and add more salt and pepper if you like.
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Serve Chicken:
Place each chicken breast on a plate, drizzle with the sauce and sprinkle with the remaining parsley.
| nutritional information (per serving) | |
|---|---|
| 550 | calories |
| 35g | Fat |
| 7g | carbohydrates |
| 40g | protein |
