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Chicken Breasts With Mustard Cream Sauce
Chicken Breasts With Mustard Cream Sauce
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Quick and flavorful chicken with mustard cream sauce. Ready in 30 minutes. Perfect with rice, pasta, or salad.
Ingredients:
  • 1 cup white wine
  • 4 skinless, boneless chicken breasts (about 1 1/2 pounds total)
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons oil
  • 1 cup heavy cream
  • 1 rounded teaspoon Dijon mustard
  • 3 tablespoons capers, rinsed well
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Preheat the oven to 350F and place a baking sheet near the stove for the chicken.
  • Season both sides of the chicken breasts with salt and pepper. Dredge the chicken breasts in flour on a large plate, ensuring they are well coated while shaking off any excess flour.
  • In a large skillet over medium-high heat, melt butter and oil until foamy. Add chicken in batches to avoid overcrowding. Cook each side for 3 minutes until golden brown.
  • Place the chicken on a baking sheet and bake in the oven for 5 minutes (or longer for thick chicken breasts) until it reaches 165 degrees F. If the chicken finishes before the sauce, transfer it to a platter and cover loosely with foil to keep warm.
  • Prepare the sauce: During the chicken's final cooking stage, heat the skillet over medium heat and pour in the wine, being cautious of slight oil splatter. Reduce the wine by half over 5 minutes. Introduce the cream and simmer until it thickens enough to coat a spoon, about 2 to 3 minutes. Fold in mustard, capers, and most of the parsley, saving a pinch for garnish. Adjust seasoning with salt and pepper to your taste.
  • Plate the chicken breasts, generously drizzle with the sauce, and finish with a sprinkle of parsley.

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