Ingredients
-
4
-
-
-
3
-
1
-
1/3
-
1/3
-
1/4
-
2
-
-
-
-
-
-
Directions
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. |
