Prep 10 mins
Cook 18 mins
An incredibly tasty chicken dish with a lovely creamy sauce that simply cannot be beat! Let me know how you like it! It's a favorite at our house! :) Tip: Don't panic if the wine flames when you add it. It's fine, just step back and shake the pan, and the flame will quickly die down.
- 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)
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
I made a couple of changes to the recipe as I don't do skin on chicken. The chicken was boneless, skinless chicken breasts that were browned on both sides. I used all chicken broth and omitted the white wine. The chicken was simmered briefly in the delicious mustard sauce. This was served with Armenian Pilaf and Italian Salad. Made for *PAC Spring 2009*