French Mustard Chicken
| Prep | Cook | Total | Servings |
|---|---|---|---|
| 10 Min | 25 Min | 35 Min | 4 |
Ingredients
FOR THE CHICKEN
- 2 boneless and skinless chicken breasts, halved horizontally to make 4 fillets
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 4 tablespoons flour, for dredging
- 1 tablespoon butter
- 1 tablespoon olive oil
FOR THE MUSTARD SAUCE
- 2 tablespoons butter
- 1 brown shallot, chopped
- 4 cloves garlic, minced
- 1 cup dry white wine, or chicken broth
- 1-2 tablespoons Dijon mustard*
- 3/4 cup chicken broth
- 1 teaspoon fresh chopped tarragon leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon fresh chopped rosemary leaves
- 1/2 cup heavy cream, (thickened cream)
- Salt and cracked black pepper, to taste
Instructions
- Season chicken breasts with garlic powder, salt and pepper. Dredge in flour, shaking off the excess. Set aside.
- Heat the butter and olive oil in a large pan or skillet over medium-high heat.
- When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
- Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots until soft, about 4 minutes, then add the garlic and cook until fragrant, about 1 minute.
- Add the wine to deglaze the pan, scraping up the browned bits from bottom of pan with the end of your wooden spoon. Simmer until reduced to half, about 4 minutes.
- Stir the Dijon mustard into the pan juices. Add the chicken broth and herbs. Bring to a boil, then reduce heat to medium. Stir in cream and let simmer until sauce starts to thicken, about 3 minutes.
- Add chicken back into the pan. Simmer gently until chicken is heated through and sauce has thickened, about 5 minutes. Taste test and adjust salt and pepper, if desired.
- Serve chicken with sauce.
Notes
- For a milder mustard taste, use only 1 tablespoon of Dijon.
MAKE SAUCE FOR CHICKEN FROM SCRATCH
Preparing our sauce using all of the tasty, crispy browned bits left on the bottom of the pan after searing our chicken adds incredible flavours. Combined with butter, shallots and garlic, this chicken recipe includes all of your French favourites: tender, succulent chicken breasts with crispy edges sitting on top of a white wine sauce.
A touch of cream is the epic finalé, bringing all of those flavours together, giving you a pan full of sauce begging to be soaked into crusty bread!
TIPS
- Letting the wine simmer and reduce at least to half allows the alcohol to evaporate and enhances the flavour and aroma of our sauce
- Allow the sauce to simmer for a good 4-5 minutes once you’ve added your browned chicken breasts back in. The sauce WILL reduce and thicken thanks to the flour coating! If you’re anything like me and have the patience level of zero, you’ll be tempted to thicken the sauce with flour or cornstarch…but please don’t!
DRY WHITE WINE
As always, I recommend cooking any dish with a good quality dry wine. If you can’t drink, don’t cook with it! Anything goes really, from a nice chardonnay or Sauv blanc. I personally love a good pinot grigio or pinot gris to cook with. It doesn’t need to be an expensive bottle, but one from a good, respectable brand helps. Brown Brothers is my go-to.
