Pan-Seared Chicken with Mustard Sauce
Credit: The Weeknight Cook by Williams-Sonoma
Skinless, boneless chicken breast halves- 4 breasts, 2 lbtotal weight
Salt and freshly ground pepper
Unsalted butter-3 tablespoons
Mustard seeds- 1 teaspoon
Dry white wine- 1/3 cup (I substituted chicken broth.)
Chicken broth- 1/3 cup
Heavy cream- ¼ cup
Dijon mustard- 2 tablespoons
- Cook the chicken~
Place each chicken breast half between 2 sheets of plastic wrap and lightly pound with a meat mallet or the bottom of a heavy pan to an even thickness, about ½ inch. Season with salt and pepper. In a large frying pan over medium-high heat, melt the butter. Add the chicken and cook, turning once, until opaque throughout, 8-10 minutes total. Transfer to a plate.
- Make the sauce~
Stir the mustard seeds into the pan drippings and cook over medium-high heat, 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, 1-2 minutes. Stir in the cream and mustard and cook for 1 minute to blend the flavors. Return the chicken and any juices from the plate to the pan and simmer over medium heat, about 1 minutes. Season to taste with salt and pepper. Slice the chicken and serve drizzled with the sauce.