Pan-Seared Chicken With Mustard Sauce

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves (about 1.5-2 lb total)
•  salt, to taste
•  fresh ground pepper, to taste
• 3  tablespoons unsalted butter
• 1  teaspoon mustard seeds
• 1⁄3 cup dry white wine
• 1⁄3 cup chicken broth
• 1⁄4 cup heavy cream
• 2  tablespoons Dijon mustard

Directions

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