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    You are in: Home / Recipes / Pan-Seared Chicken With Mustard Sauce Recipe
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    Pan-Seared Chicken With Mustard Sauce

    Pan-Seared Chicken With Mustard Sauce. Photo by Sara 76

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Dr. Jenny's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Reduce heat to medium and cook, stirring until slightly reduced, 1-2 minutes.
    5. 5
      Stir in cream and mustard and cook for 1 minute to blend the flavors.
    6. 6
      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.
    7. 7
      Slice the chicken and divide among dinner plates. Drizzle with sauce and serve immediately.

    Ratings & Reviews:

    • on June 24, 2011


      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)

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    • on June 20, 2011


      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.

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    • on September 11, 2009


      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.

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    Read All Reviews (4)


    Nutritional Facts for Pan-Seared Chicken With Mustard Sauce

    Serving Size: 1 (191 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 289.0
    Calories from Fat 160
    Total Fat 17.8 g
    Saturated Fat 9.6 g
    Cholesterol 118.8 mg
    Sodium 292.0 mg
    Total Carbohydrate 1.5 g
    Dietary Fiber 0.3 g
    Sugars 0.3 g
    Protein 26.3 g

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