PAN-ROASTED CHICKEN BREASTS WITH CREAMY MUSTARD SAUCE
Serves: 4
PAN-ROASTED CHICKEN BREASTS WITH CREAMY MUSTARD SAUCE
Cook time: 30 MinTotal time: 30 Min
Ingredients
- 2 tablespoons unsalted butter
- Four 8-ounce skinless, boneless chicken breasts, slightly pounded
- Salt and freshly ground pepper
- 2 shallots, minced
- 1/2 cup Cognac or Brandy
- 1/2 cup dry white wine
- 3 tablespoons Dijon mustard
- 1 cup low-salt chicken broth
- 1/2 cup heavy cream
- 3 tablespoons chives, chopped or 2 tablespoons freshly chopped tarragon
Instructions
- Melt the butter in a large sauté pan over medium-high heat. Season the chicken breasts with salt and pepper. Add the breasts to the pan and brown them on one side, for about 4 minutes. Turn them over and cook them until golden and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover it with foil to keep it warm.
- Add the shallots to the same pan and sauté until tender, about 3 minutes. Lower the heat, move the pan away from the flame, and carefully pour in the Cognac or Brandy. Return the pan to the stove and let the Cognac evaporate over low heat.
- Add the wine to the pan, raise the heat to high, and bring the mixture to a boil. Whisk in the mustard and the broth and cook for 3 minutes more.
- Stir in the cream and bring the sauce to a simmer. Return the chicken breasts to the pan and simmer gently until the sauce thickens slightly about 3 to 4 minutes.
- Serve the chicken with the sauce and garnish it with freshly chopped chives.
Notes
Chef’s Tip: For a spicier sauce, add 1 teaspoon of Dry English Mustard to the sauce, along with the Dijon.
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.