Chicken with Mustard Sauce
3-4 boneless skinless chicken breasts (1 ½ - 2 pounds)
¼ teaspoon kosher salt
⅛ teaspoon coarse ground black pepper
1 tablespoon oil (vegetable or canola)
1 medium shallot, finely diced (I used green onion tops)
1 teaspoon finely chopped fresh rosemary (or 2 tsp. dried rosemary)
1 teaspoon garlic, minced 1 tablespoon all-purpose flour
½ cup dry white wine
2 teaspoons Wood’s Smoked Maple Habanero Mustard
1 cup reduced-sodium chicken stock
½ cup heavy cream Optional: fresh chives or parsley for garnish
Preheat oven to 400ºF.
Trim chicken and sprinkle both sides with salt and pepper.
Add oil to a large oven-safe skillet over medium heat. When oil is hot, place chicken in skillet. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn’t stick). Flip each piece over and cook for another 3-4 minutes.
Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat.
Remove the chicken from the pan and place it on a plate. Cover with foil.
Return pan to burner over medium heat. Add shallots and cook for 3-4 minutes or until softened.
Add rosemary and garlic and cook, stirring for 1 minute or until garlic is fragrant.
Stir in flour and cook for 1 minute, stirring constantly. Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Continue to cook for 1-2 minutes or until slightly reduced.
Add mustard while whisking, and then add chicken broth while whisking. Cook for 5-6 minutes or until thickened slightly. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened.
Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.
If Gluten-free, use cornstarch instead of flour for thickening.
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