Chicken With Mustard Pan Sauce Recipe

Name: Chicken With Mustard Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless chicken breasts (halved, with skin, about 2 lbs); 2 tablespoons vegetable oil; 1/2 cup white wine; 1 1/2 cups chicken broth; 1 tablespoon all-purpose flour; 2 tablespoons water; 2 tablespoons whole grain mustard; 1 tablespoon unsalted butter (optional); salt; pepper

Servings: persons

4 boneless chicken breasts (halved, with skin, about 2 lbs)
2 tablespoons vegetable oil
1/2 cup white wine
1 1/2 cups chicken broth
1 tablespoon all-purpose flour
2 tablespoons water
2 tablespoons whole grain mustard
1 tablespoon unsalted butter (optional)
salt
pepper

1
Preheat oven to 350 degrees.
2
Heat a large skillet over medium high heat. Pat chicken dry . Season with salt and pepper. Add the oil to the hot pan and swirl to evenly coat. Lay chicken in pan skin side down; cook without moving the pieces until the skin crisps and browns, about 5 minutes. Flip chicken and cook about another 3 minutes. Transfer to a baking dish, skin side up, and bake until cooked through, about 10 minutes.
3
Pour the wine into the hot skillet. Use wooden spoon to scrape up the brown bits in the bottom of the pan. Boil until almost all the wine evaporates and it gets a little syrupy, about 3 minutes. Add the broth and bring to a boil.
4
Mix the flour and water together to make thin paste. Whisk the paste and mustard into the broth and boil until the sauce thickens, 1 to 2 minutes more. Remove the pan from the heat. Swirl in the butter, if using, to give the sauce a little richness. Season with salt and pepper to taste. Pour the sauce on top and serve.

423

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 10 ingredients. The key ingredients include: 4 boneless chicken breasts (halved, with skin, about 2 lbs), 2 tablespoons vegetable oil, 1/2 cup white wine, 1 1/2 cups chicken broth, and more.

Yes, Chicken With Mustard Pan 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 Mustard Pan Sauce

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