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Pan-Seared Chicken With Mustard Sauce

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Ingredients

Adjust Servings:
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

Nutritional information

289.1
Calories
160 g
Calories From Fat
17.8 g
Total Fat
9.6 g
Saturated Fat
118.8 mg
Cholesterol
292 mg
Sodium
1.6 g
Carbs
0.3 g
Dietary Fiber
0.4 g
Sugars
26.3 g
Protein
191g
Serving Size

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Pan-Seared Chicken With Mustard Sauce

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    Cuisine:

    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)

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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 , 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)


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    Reduce Heat to Medium and Cook, Stirring Until Slightly Reduced, 1-2 Minutes.

    5
    Done

    Stir in Cream and Mustard and Cook For 1 Minute to Blend the Flavors.

    6
    Done

    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.

    7
    Done

    Slice the Chicken and Divide Among Dinner Plates. Drizzle With Sauce and Serve Immediately.

    Avatar Of Oliver Thompson

    Oliver Thompson

    BBQ enthusiast known for his expertly smoked and tender meats with a signature rub.

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