Sauteed Chicken In Creamy Mustard Sauce

Sauteed Chicken in Creamy Mustard Sauce

This recipe is a flavorful and easy weeknight meal. The creamy mustard sauce is light but packs a punch, and goes perfectly with tender sauteed chicken.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1-1/2 lbs)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• ¼ cup dry white wine (or chicken broth)
• ½ cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard (optional)
• 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)
• Chopped fresh parsley (for garnish, optional)

Cooking Guide:

1. Prep the Chicken: Pat the chicken breasts dry with paper towels. Season generously with salt, pepper, and garlic powder on all sides.
2. Saute the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
3. Build the Sauce: In the same skillet (be sure to keep the browned bits!), add the shallot and cook for 1-2 minutes, until softened. Pour in the white wine or chicken broth and scrape up any browned bits from the bottom of the pan. Let the wine simmer for about a minute, or until reduced by half.
4. Whisk in the Creamy Goodness: Whisk in the heavy cream, Dijon mustard, whole grain mustard (if using), and tarragon. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
5. Finish and Serve: Pour the creamy mustard sauce over the cooked chicken breasts. Garnish with chopped fresh parsley, if desired. Serve immediately with your favorite sides, like mashed potatoes, rice, or roasted vegetables.

Tips:

• Chicken Thickness: If your chicken breasts are very thick, you may need to pound them out slightly to ensure even cooking.
• Don’t Crowd the Pan: Don’t overcrowd the pan when searing the chicken. This will lower the pan temperature and lead to steamed chicken instead of nicely browned chicken. Cook the chicken in batches if necessary.
• Sauce Consistency: If your sauce seems too thin, you can simmer it for a few extra minutes to thicken it up. Alternatively, you can add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon of water) to the sauce and cook until thickened.
• Spice it Up: For a bit of a kick, add a pinch of cayenne pepper to the sauce.
• Alternatives: Don’t have tarragon? No problem! You can substitute with dried thyme or oregano. You can also use all Dijon mustard if you don’t have whole grain mustard on hand.