Pan-Seared Chicken With Mustard Sauce

Recipe by Dr. Jenny
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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