Sauteed Chicken With White Wine Mustard Sauce

1. 1

   Season the chicken breasts with salt and pepper.

2. 2

   Dredge the chicken breasts in flour.

3. 3

   Heat the oil in a pan over medium-high heat until the oil smokes lightly.

4. 4

   Place the chicken breasts into the pan and top each with a pat of butter.

5. 5

   Cook the chicken breasts, turning once. When chicken is cooked, set aside and keep warm.

6. 6

   Pour out any excess oil in the pan, leaving the crispy bits. Return the pan to the stove top.

7. 7

   Pour the white wine into the pan and deglaze it, scraping all the crispy bits off the bottom of the pan.

8. 8

   Reduce wine by 1/2 to 3/4.

9. 9

   Add the Dijon mustard (I like Grey Poupon Country Dijon) and whisk until incorporated.

10. 10

    Serve sauce over chicken.

* Per serving · 4 servings · Values may vary.

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