Chicken Breasts with Mustard Cream Sauce Recipe

Name: Chicken Breasts With Mustard Cream Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 4 skinless, boneless chicken breasts (about 1 1/2 pounds total); Salt and pepper, to taste; 1/4 cup all-purpose flour; 1 1/2 tablespoons unsalted butter; 1 1/2 tablespoons oil; 1 cup white wine; 1 cup heavy cream; 1 rounded teaspoon Dijon mustard; 3 tablespoons capers, rinsed well; 2 tablespoons chopped fresh parsley

18 Quick and Easy Chicken Breast Recipes

FEATURED IN:

This elegant dish is so easy to make, it's almost criminal. But luckily, I don't think anyone will get in trouble just for making really special chicken fit for anything from a weeknight meal to a dinner party -- even if it does only take a half an hour.

The first trick is to brown the chicken in a mix of butter and oil. This gives you the best combination of flavor and browning for your chicken.

If the breasts are slightly thick (which they probably will be), they won't cook all the way through at this point. That is a good thing! Place them on a baking sheet and let them gently finish cooking in the oven while you make the sauce.

Chicken Breasts with Mustard Cream Sauce — Sally Vargas

For that sauce, just add some wine to the skillet and let it reduce by half. Don't worry about exact measurements here, so just eyeball it. Most of the alcohol evaporates at this point and just leaves flavor and acidity behind.

Next, add some cream to the pan. Don't skimp and try to use half and half. You need the fat in the cream to keep the sauce smooth.

Last but not least, stir in the mustard, capers and parsley. Spoon this over your (now finished) chicken, and serve!

Oh, and try not to lick the plate

Chicken Breasts With Mustard Cream Sauce

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings 4 servings

4 skinless, boneless chicken breasts (about 1 1/2 pounds total)
Salt and pepper, to taste
1/4 cup all-purpose flour
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons oil
1 cup white wine
1 cup heavy cream
1 rounded teaspoon Dijon mustard
3 tablespoons capers, rinsed well
2 tablespoons chopped fresh parsley

Heat the oven:

to 350F. Place a baking sheet near the stove, ready for the chicken.
Prepare the chicken:

Season the chicken breasts on both sides with salt and pepper.

Pour the flour onto a large plate and dredge the chicken breasts until well coated. Shake off the excess.

Sally Vargas

Sally Vargas
Brown the chicken:

In a large skillet over medium high-heat, heat the butter and oil. When the butter has melted and looks foamy, add the chicken. (Work in batches if your pan isn't big enough so that you don't crowd the pan.)

Brown the chicken for 3 minutes per side, or until golden.

Sally Vargas

Sally Vargas
Finish the chicken in the oven:

Transfer the chicken to the baking sheet and place in the oven for 5 minutes (longer if the chicken breasts are thick), or until a thermometer inserted into the thickest part of a breast registers 165 degrees.

If the chicken is done before the sauce, transfer it to a serving platter and tent it loosely with foil to keep warm.
Make the sauce:

While the chicken finishes cooking, return the skillet to medium heat and add the wine. Be careful since the oil in the pan will sputter a little when you add the wine. Cook for 5 minutes, or until the wine is reduced by about half.

Add the cream and simmer for 2 to 3 minutes, or until the sauce coats the back of a spoon.

Stir in the mustard, capers and parsley, reserving a little parsley for sprinkling over top. Taste and add more salt and pepper, if you like.

Sally Vargas
Serve the chicken:

Place each chicken breast on a plate, drizzle with the sauce, and sprinkle with the remaining parsley.

Sally Vargas

Nutrition Facts (per serving)
550	Calories
35g	Fat
7g	Carbs
40g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	550
% Daily Value*
Total Fat 35g	45%
Saturated Fat 18g	90%
Cholesterol 181mg	60%
Sodium 369mg	16%
Total Carbohydrate 7g	2%
Dietary Fiber 0g	2%
Total Sugars 2g
Protein 40g
Vitamin C 3mg	16%
Calcium 71mg	5%
Iron 2mg	11%
Potassium 427mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.