Sauteed Chicken Breasts With Mustard and Sage
photo by Jubes
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 (4 ounce) boneless skinless chicken breasts (fillets)
- 1⁄4 cup all-purpose flour
- salt and pepper, to taste
- 2 tablespoons olive oil
- 1⁄3 cup white wine
- 6 whole fresh sage leaves
- 1 1⁄2 cups chicken broth
- 1 1⁄2 tablespoons whole grain mustard
- 2 tablespoons butter
directions
- Lightly season flour with salt and pepper. Dredge the chicken fillets in the flour.
- Warm the olive oil over moderate heat, add the chicken fillets and cook for 4 to 5 minutes or until lightly brown. Turn and continue to cook an additional 6 to 9 minutes.
- Remove the fillets from skillet, add the white wine and scrap up any browned bits in the pan. Increase heat to high and cook the wine for 4 minutes. Add the chicken broth and sage leaves.
- When broth has reduced by about half, whisk in mustard and return chicken to pan; cook for a couple of minutes to blend flavors. Remove chicken, whisk in butter and when sauce thickens pour over chicken. Serve immediately.
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Reviews
-
Awesome chicken and sauce :) Loved this recipe! I couldn't buy any fresh sage, so had to sub in dried sage. Used wholegrain black mustard. I used brown rice flour to suit my gluten-free diet. Added the flour, salt and pepper to a large plastic bag and tossed the chicken around to coat in the flour. This was a really delicious dinner. Served with steamed carrots and new baby potatoes. Photo to be posted
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YUMYUMYUM! I used boneless, skinless thighs & doubled the recipe. In the end, I removed the chicken to a pot of cooked macaroni & then added the finished sauce. OMG...nirvana. we didn't finish it that night but it made for a fabulous breakfast, lol. And then it was gone. :( wahhhh. now i need to make more. i will add extra mustard & sage next time, tho. those flavors melded nicely but i'd like them to be more pronounced. i might also somehow, somewhere sautee an onion... regardless of my ramblings, this is GOOD EATS! Thanks, Paula!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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