Prep 5 mins
Cook 15 mins
A delicious recipe DH and I tried from Williams-Sonoma, which is perfect for a busy night, as there is virtually no prep! The mustard cream sauce is very flavorful.
- Place chicken between 2 sheets of waxed paper. Using meat mallet, lightly pound chicken until it is 1/2 inch thick. Season generously with salt and pepper.
- In a large fry pan over medium-high heat, melt butter. Add chicken breasts, and cook, turning once, until golden on both sides and opaque throughout, 8-10 minutes total. Transfer chicken to a separate plate.
- Keep the pan on medium-high heat, and stir mustard seeds into the pan drippings. Cook, stirring for about 15 seconds. Add the wine and broth and bring to a simmer.
- Reduce heat to medium and cook, stirring until slightly reduced, 1-2 minutes.
- Stir in cream and mustard and cook for 1 minute to blend the flavors.
- Return chicken breast halves and any accumulated juices to the pan, reduce heat to medium, and simmer for about 1 minute. Season with salt and pepper.
- Slice the chicken and divide among dinner plates. Drizzle with sauce and serve immediately.
YUM! The kids and I really loved this, and I plan on making it again so hubby can try it - I'm sure it's something he will love too. The flavours were amazing! I only drizzled about a tablespoon of the sauce over the chicken, and that, along with the sauce it was already coated with, was enough. The leftovers were great on a toasted sandwich with Swiss cheese the next day! Made for ZWT7 - Switzerland (Vivacious Violets)
We really enjoyed this chicken!! I had 2 thick chicken breasts so I sliced them in half rather than pounding flat and got 4 good size pieces. I liked the sweetnee from the dijon mustard rather than using a grainy mustard which can have too strong of a taste. I didn't let the broth/wine reduce down enough so the sauce was a little thin, but still really good. Made for ZWT-7~THE HOT PINK LADIES.
What a great burst of flavor! Made tonight for our dinner and it smelled so good while cooking. I didn't flatten my chicken breasts, just let them sautee (2 T olive oil and no butter) 'til they were nicely browned (10 min.) then put about 2 T of chicken broth in, lowered the heat and simmered another 5 or 6 minutes 'til done. I did sprinkle some onion powder on the chicken along with the salt and pepper. Anyway, this was very easy to put together and tasted a little more up-scale than a lot of the chicken dishes I usually make. I know we'll enjoy this again, probably with the addition of some sauteed mushrooms.