Chicken with Creamy Mustard Sauce

This flour-coated chicken gets browned to a delicate crisp before it's bathed in a silky combination of dry white wine, heavy cream, chopped shallots, dried tarragon and Dijon mustard.

Chicken with Creamy Mustard Sauce

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Serves: 4 Total Time: 30 minutes

Ingredients


  • 2 tbsp. all-purpose flour
  • Kosher salt and pepper
  • 1 tbsp. olive oil
  • 4 boneless, skinless chicken breasts
  • ¼ c. dry white wine or low-sodium chicken broth
  • 2 small shallots
  • ½ c. heavy cream
  • 1½ tbsp. Dijon mustard
  • 1 tbsp. chopped fresh tarragon

Instructions

1

In a shallow bowl, combine the flour, 1/2 tsp salt and 1/4 tsp pepper.

2

Heat the oil in a large skillet over medium heat. Coat the chicken in the flour mixture then cook until golden brown and cooked through, 6 to 7 minutes per side; transfer to a plate.

3

Add the wine and shallots to the skillet and cook until the shallots are just tender, about 2 minutes. Add the cream, mustard, tarragon and 1/4 cup water and cook, whisking occasionally, until the sauce slightly thickens, about 2 minutes.

4

Whisk any accumulated chicken juices from the plate into the pan. Serve the sauce over the chicken.
 

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