Chicken in Mustard Sauce

1. 1

   Pat chicken dry with paper towels.

2. 2

   Season each side with salt and pepper.

3. 3

   Spread flour on a plate and dredge each piece of chicken in flour, coating each side.

4. 4

   Shake off any excess.

5. 5

   Set a large skillet over medium-high heat.

6. 6

   Add the butter and oil.

7. 7

   Once butter is melted, lay chicken in the pan in a single layer.

8. 8

   After about 3-5 minutes chicken should be browned underneath.

9. 9

   Turn with tongs and cook until the other side is browned and chicken is cooked through.

10. 10

    Remove chicken to a clean plate and reduce heat under pan to medium.

11. 11

    Pour wine, or broth, into pan and use a wooden spoon to scrape up any browned bits.

12. 12

    Boil until thick and almost syrupy looking, about 3 minutes.

13. 13

    Add mustard and heavy cream.

14. 14

    Boil until sauce has slightly thickened, about 4-5 minutes.

15. 15

    Taste and season with salt if necessary.

16. 16

    Place chicken on plates and spoon sauce over each one.

17. 17

    Sprinkle parsley over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.