Pan-Seared Chicken With Mustard Sauce
This delightful recipe features moist and tender chicken breasts paired with a velvety, flavorful mustard cream sauce. The chicken is gently pounded, seasoned, and cooked to perfection, while the aromatic sauce, infused with mustard seeds and white wine, adds a touch of elegance to the dish. Easy to prepare yet impressive to serve, this meal is sure to become a family favorite for any occasion.
— Constant Cookbook
Ingredients
- 8 boneless, skinless chicken breast halves,
- about 3 lb. total
- Salt and freshly ground pepper, to taste
- 6 Tbs. (3/4 stick) unsalted butter
- 1 tsp. mustard seeds
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- 1/4 cup heavy cream
- 2 Tbs. Dijon mustard
Instructions
- <b>Cook the chicken</b>
- Place the chicken between 2 sheets of waxed paper. Using a meat pounder or the flat bottom of a heavy pan, lightly pound the chicken until it is about 1/2 inch thick. Season generously with salt and pepper.
- In a large fry pan over medium-high heat, melt half of the butter. Add 4 chicken breasts and cook, turning once, until golden on both sides and opaque throughout, 8 to 10 minutes total. Transfer the chicken to a plate and let cool for storage (see note above). In the same pan, melt the remaining butter and cook the remaining chicken. Transfer to a separate plate.
- <b>Make the sauce</b>
- Return the pan to medium-high heat and stir the mustard seeds into the pan drippings. Cook, stirring, for about 15 seconds. Add the wine and broth and bring to a simmer. Reduce the heat to medium and cook, stirring, until slightly reduced, 1 to 2 minutes. Stir in the cream and mustard and cook for 1 minute to blend the flavors.
- <b>Finish the dish</b>
- Return 4 of the chicken breast halves and any accumulated juices to the pan, reduce the heat to medium and simmer for about 1 minute. Season with salt and pepper. Slice the chicken and divide among dinner plates. Drizzle with the sauce and serve immediately. Serves 4; makes about 8 cups diced or shredded chicken total.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Simple Suppers,</I> by Melanie Barnard (Oxmoor House, 2007).
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