Pan-Seared Chicken with Mustard Sauce
Easy and quick, seared chicken breasts are served with a rich pan sauce the first night. The additional chicken can be used for making other delicious meals. To store them, let cool to room temperature, then place in a resealable bag or airtight container. The chicken will keep in the refrigerator for up to 3 days. It is best not to freeze poultry or meat after it has been cooked.
Ingredients
- 8 boneless, skinless chicken breast halves,
about 3 lb. total - Salt and freshly ground pepper, to taste
- 6 Tbs. (3/4 stick) unsalted butter
- 1 tsp. mustard seeds
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- 1/4 cup heavy cream
- 2 Tbs. Dijon mustard
Directions
Cook the chicken
Place the chicken between 2 sheets of waxed paper. Using a meat pounder or the flat bottom of a heavy pan, lightly pound the chicken until it is about 1/2 inch thick. Season generously with salt and pepper.
In a large fry pan over medium-high heat, melt half of the butter. Add 4 chicken breasts and cook, turning once, until golden on both sides and opaque throughout, 8 to 10 minutes total. Transfer the chicken to a plate and let cool for storage (see note above). In the same pan, melt the remaining butter and cook the remaining chicken. Transfer to a separate plate.
Make the sauce
Return the pan to medium-high heat and stir the mustard seeds into the pan drippings. Cook, stirring, for about 15 seconds. Add the wine and broth and bring to a simmer. Reduce the heat to medium and cook, stirring, until slightly reduced, 1 to 2 minutes. Stir in the cream and mustard and cook for 1 minute to blend the flavors.
Finish the dish
Return 4 of the chicken breast halves and any accumulated juices to the pan, reduce the heat to medium and simmer for about 1 minute. Season with salt and pepper. Slice the chicken and divide among dinner plates. Drizzle with the sauce and serve immediately. Serves 4; makes about 8 cups diced or shredded chicken total.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
Place the chicken between 2 sheets of waxed paper. Using a meat pounder or the flat bottom of a heavy pan, lightly pound the chicken until it is about 1/2 inch thick. Season generously with salt and pepper.
In a large fry pan over medium-high heat, melt half of the butter. Add 4 chicken breasts and cook, turning once, until golden on both sides and opaque throughout, 8 to 10 minutes total. Transfer the chicken to a plate and let cool for storage (see note above). In the same pan, melt the remaining butter and cook the remaining chicken. Transfer to a separate plate.
Make the sauce
Return the pan to medium-high heat and stir the mustard seeds into the pan drippings. Cook, stirring, for about 15 seconds. Add the wine and broth and bring to a simmer. Reduce the heat to medium and cook, stirring, until slightly reduced, 1 to 2 minutes. Stir in the cream and mustard and cook for 1 minute to blend the flavors.
Finish the dish
Return 4 of the chicken breast halves and any accumulated juices to the pan, reduce the heat to medium and simmer for about 1 minute. Season with salt and pepper. Slice the chicken and divide among dinner plates. Drizzle with the sauce and serve immediately. Serves 4; makes about 8 cups diced or shredded chicken total.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).