Chicken with Creole Mustard Cream Sauce Recipe

Name: Chicken with Creole Mustard Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large boneless, skinless chicken-breast halves, trimmed; Kosher salt; Freshly ground black pepper; 1/2 cup plus 1 teaspoon all-purpose flour; 2 tablespoons olive oil; 1 tablespoon butter; 1 cup Chicken Stock (page 28), plus more as needed; 2 large shallots, finely chopped; 1/2 cup white wine; 1/2 cup heavy cream; Juice of 1 lemon; 2 tablespoons Creole mustard (see page 93); 3 tablespoons finely minced fresh tarragon leaves, plus sprigs for garnish

Servings: persons

6 large boneless, skinless chicken-breast halves, trimmed
Kosher salt
Freshly ground black pepper
1/2 cup plus 1 teaspoon all-purpose flour
2 tablespoons olive oil
1 tablespoon butter
1 cup Chicken Stock (page 28), plus more as needed
2 large shallots, finely chopped
1/2 cup white wine
1/2 cup heavy cream
Juice of 1 lemon
2 tablespoons Creole mustard (see page 93)
3 tablespoons finely minced fresh tarragon leaves, plus sprigs for garnish

1
Rinse the chicken, pat dry with paper towels, and season with salt and pepper.
2
Place the flour in a pie tin and dredge the chicken breasts lightly in the flour, shaking off any excess.
3
Discard leftover flour.
4
Heat the olive oil and butter in a large skillet over mediumhigh heat.
5
Saute the chicken, turning once, until nicely browned on both sides, about 10 minutes total.
6
Add 1/2 cup of the stock, reduce the heat, cover, and simmer until the chicken is cooked through, 4 to 6 minutes.
7
(Check to make sure the pan juices dont run dry.
8
If necessary, add a bit of stock to prevent scorching.)
9
Transfer the chicken to a plate, and tent with foil.
10
Add the shallots to the skillet, and cook, stirring, until softened.
11
Add the wine, bring to a boil, and cook until reduced to about 1/4 cup, 2 to 4 minutes.
12
Reduce the heat to low, then whisk in the cream, lemon juice, and mustard, and simmer until the sauce coats a spoon, 1 to 2 minutes.
13
Return the chicken to the pan along with the minced tarragon.
14
Turn to coat with the sauce, and cook until heated through, 1 to 2 minutes.
15
Serve the chicken over rice, drizzling the remaining sauce over the top.
16
Garnish with sprigs of tarragon.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 large boneless, skinless chicken-breast halves, trimmed, Kosher salt, Freshly ground black pepper, 1/2 cup plus 1 teaspoon all-purpose flour, and more.

Yes, Chicken with Creole Mustard Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken with Creole Mustard Cream Sauce

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