Chicken with Mustard Sauce
Albert Wood
Chicken with Mustard Sauce
Al Wood
10 minutes
25 minutes
Dinner
Ingredients
- 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
Directions
- 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.