Chicken with a Quick Mustard Cream Sauce
Chicken with a Quick Mustard Cream Sauce is a gluten free and primal main course. This recipe serves 2. One serving contains 319 calories, 26g of protein, and 19g of fat. For $1.84 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of unsalted butter, dijon mustard, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Several people made this recipe, and 214 would say it hit the spot. From preparation to the plate, this recipe takes around 25 minutes. It is brought to you by Fork Knife Swoon. Overall, this recipe earns a solid spoonacular score of 56%. If you like this recipe, take a look at these similar recipes: Chicken with Mustard Cream Sauce, Sauteed Chicken in Mustard-Cream Sauce, and Chicken Breasts in Mustard Cream Sauce.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 tsp freshly-ground black pepper
1-1/2 tbsp Dijon mustard
1/4 cup dry white wine
2 sprigs fresh thyme leaves, minced
2 tsp fresh garlic, minced
1/3 cup half-and-half
1/2 tsp kosher salt
2 boneless, skinless chicken breasts
2 tbsp unsalted butter
Equipment:
frying pan
whisk
Cooking instruction summary:
Season both sides of the chicken breasts with salt and pepper. In a large skillet, melt the butter over medium-high heat. Add the chicken and cook for 4-5 minutes each side, until golden brown and cooked through.Transfer the chicken to a plate, and let rest. Add the garlic to the hot skillet and let cook for a minute or two. Pour the wine into the skillet, and whisk to release the pan-drippings. Cook, stirring occasionally, until the liquid is reduced by half, another minute or two. Add the mustard, half-and-half and thyme, and continue cooking and whisking until the sauce is thickened, about 2 minutes.Drizzle the sauce over the chicken and serve warm with lightly cooked or grilled vegetables and a glass of white wine.
Step by step:
1. Season both sides of the chicken breasts with salt and pepper. In a large skillet, melt the butter over medium-high heat.
2. Add the chicken and cook for 4-5 minutes each side, until golden brown and cooked through.
3. Transfer the chicken to a plate, and let rest.
4. Add the garlic to the hot skillet and let cook for a minute or two.
5. Pour the wine into the skillet, and whisk to release the pan-drippings. Cook, stirring occasionally, until the liquid is reduced by half, another minute or two.
6. Add the mustard, half-and-half and thyme, and continue cooking and whisking until the sauce is thickened, about 2 minutes.
7. Drizzle the sauce over the chicken and serve warm with lightly cooked or grilled vegetables and a glass of white wine.
Nutrition Information:
covered percent of daily need
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